Quail eggs are tiny little things, easy to overcook and too small to make a significant egg sandwich. They also don’t seem to stay fresh very long after you get them, as the white part evaporates leaving just the yolk. In addition, the raw shells can be fragile and sometimes crumble when you try to crack them. However, I love them and have even been infatuated with them. I went so far as to include them in our wedding dinner menu: Deviled Quail Eggs. Yes, I cooked our wedding dinner. More than one person who heard that thought I was nuts.
By cooking I mean I wrote the menu, bought the food, prepped the ingredients, prepared the sauces, and seared the meat, but I did not do the finishing, plating or serving, let alone the dishes. I am not that nuts. On the menu were duck breast, lamb, salmon, foie gras, you name it; if it is considered a delicacy it was on the menu. So that of course included the aforementioned Quail Eggs.
What a pain they were to prepare. I boiled, peeled and sliced 48 quail eggs. Then I mashed the yolks, minced the shallots beyond incredibly fine, perfectly-seasoned the mix and meticulously spooned it back into the tiny boiled pristine white halves. They were finished with the smallest possible sprig of chervil; I even used tweezers to place it precisely. Painstakingly, I positioned them into several shallow pans, snuggly fitting them in so they didn’t roll around and mess themselves up. I snapped the covers tightly onto the containers, labeled them and carefully stacked them in my over-packed but proud refrigerator. There they chilled, waiting to be taken to the wedding site the next day.
I do occasionally use quail eggs in cooking classes, too. They make a fun garnish. In an adult cooking class, we used hard-boiled quail eggs as a garnish for a salad. That was enough. I should consider using them for a kid’s cooking class as they match the size of some of the kids and are uniquely cute. But I probably won’t. I also used them at my last GameFeed. I put them in the middle of a long bear and lamb meatloaf, so that when you cut the loaf, there was a slice of boiled quail egg inside.
But anyway, needless to say, our wedding day was busy. To add to normal wedding craziness, the power went out in my apartment and I had to pack all of the food from the dark fridge into coolers to get it over to our friends’ Bob and Judie’s home. They had so graciously opened it to us for the ceremony and celebration. My best friend Tim and I drove and picked up the wedding cake, managing to almost destroy it in the process (yet another story for later). But eventually everything fell into place. It even quit raining one minute before the ceremony was to begin.
Naturally, we had a written menu so the invited guests would know what they were eating. I will never forget, and Bob will not let me forget, the two perfectly-packed containers of exquisitely-prepared deviled quail eggs which spent the wedding reception slowly warming in my dark refrigerator back in my apartment.