A friend gave me some quails' eggs, this week. Aren't they cute? The blotches, and the tiny size is what makes them so pretty. I can only presume that hens have been selectively bred for centuries to have non-blotchy eggs, and I can't think why.
The quails' eggs were between 10 - 14g, compared to ~65g for a large hens' egg. I added a hens' egg to the photo as a visual comparison.
So, what did I do with them?
I fried them, and ate them for breakfast. Nothing fancy, but that is how Laura eats them, too.
The "white" is much less white than hens' eggs, and are almost translucent. They also cook very quickly, which might just be due to their small size.
They do have a quite distinctive taste, but it is very mild. I did enjoy them. However, I'm not sure I'd want to eat them for breakfast every morning, the tiny size makes them a faff to cook.
I had a feeling the quails' eggs were probably a delicacy in France, too. However, we don't have many French people here. There was a big influx of Polish people about 10-15 years ago. They were attracted by the higher wages, and free movement due to EU membership.
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