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Quail Eggs 101

What’s Cooking in Gail’s Kitchen? Graze or Gobble: Quail Eggs 101. You may have noticed, at the grocery, a row of miniature egg cartons featuring cream-colored brown speckled eggs next to the typical domesticated chicken varieties. Introducing quail eggs. As I picked up a carton to place in my shopping cart, the woman next to me asked, “What are you going to do with those?” Sparing her the nutritional value of a super-protein food, I simply smiled and replied, “Oh, I’m going to hard-boil them and then roll each one in za’atar seasoning.” Her face lit up, her head nodded in approval, and she responded with delight, “Yes. Za’atar.” Prepare to pay a little more for these coveted jewels. They are about a third the size of chicken eggs. For special occasions, though, quail eggs are definitely a conversation-starter. 

QUAIL EGGS 101

Ingredients:

12-15 count quail eggs

Ideas for Serving:

Quail Egg Morning Smoothie 

Deviled Quail Eggs

Pickled Quail Eggs

Omelets or Frittatas 

Salad Toppers or Garnish

Bacon-Wrapped Quail Eggs

Fried Quail Eggs

As you can see, quail eggs can be the star attraction. Cracking them can take a little practice, due to their size. Avoid using undo force to avoid crushing them into the palm of your hand. 

Pea and Radish Crostini

What’s Cooking in Gail’s Kitchen? Talking Points: Pea and Radish Crostini! There’s something decadent about bite-size grilled toast. It could be the olive oil that transports you to the central region of Tuscany where rows of timeless Italian vineyards parade alongside twisted trunks of enduring olive trees. Or perhaps it’s the exotic radish with a history dating back to pre-Roman times. Maybe you just like smaller bites. A smudge of this, a smidge of that. Whether you find food tantalizing, adventurous, or hopefully romantic, the appetizer is here to stay. You may as well make it healthy and visually appealing at the same time.

PEA AND RADISH CROSTINI

Ingredients:

1 baguette, sliced into 1/4” slices

1/4 cup olive oil

1/4 teaspoon Himalayan pink salt

1/8 teaspoon oregano

1/8 teaspoon marjoram

1/8 teaspoon garlic powder

1 large avocado, pitted and sliced

1 tablespoon lime juice

1/4 teaspoon garlic powder

1/2 teaspoon sea salt

1 cup frozen baby peas, thawed

4-5 radishes, sliced thin

2 mint sprigs, for garnish

Instructions:

Preheat oven to 400°. Brush each side of the baguette slices with olive oil and place in a single layer on a baking sheet. Sprinkle with Himalayan pink salt, oregano, marjoram, and garlic powder. Bake 5-7 minutes until slightly toasted. Let cool. Transfer to a platter. Drizzle the sliced avocado with lime juice. Sprinkle with garlic powder and sea salt. Mash a few slices of avocado to spread a thin layer of guacamole on each piece of baguette. Place 2-3 slices of avocado in the center of each toast. Lightly press the peas in place onto the mashed avocado on each end. Arrange sliced radishes on top. Garnish with mint leaves. Buon Appetito!