I have these wonderful neighbors who raise quail and I am the fortunate recipient of these beautiful eggs most all year around. I say “most” because during the winter months the egg production does slow down a bit.
The consistency of the egg is a bit different from the chicken egg as it holds more yolk than white, however, the flavor is very similar and mild.
The shell is different, aside from being a beautiful speckled design, it is quite thick. For cracking the egg my neighbor bought me a special tool that looks like a strange pair of scissors and it works wonderfully when poaching eggs as we have done here.
This simple but wonderful dish was made with a previously marinated London broil steak (that I sliced up for breakfast and will have the rest on a salad for lunch during the week). Our Chimichurri saucewas drizzled over the steak. Served alongside some of our home-fried potatoes. The quail eggs are poached and plated on top of the hashbrowns.