To me, quail eggs are one of nature’s most beautiful creations – right up there next to the glorious blue egg of the robin. Unfortunately, I usually only get a view of the robin’s egg once it has fallen from the nest and cracked into pieces, but quail eggs are now found everywhere – from the farmers market to Whole Foods to grocery stalls in Chinatown. I once asked a Chinese friend why they were so common in Chinese markets and learned that, for centuries, quail eggs have been valued in Chinese medicine to reduce stress and heart problems. I think that they are supposed to be eaten raw to get the best results. We like to hard boil them to peel and eat as a little snack around cocktail time and on far fancier occasions they star as a receptacle for caviar.
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