Quail eggs, a delicate touch of spring….

February 28th, 2013

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When a basket of tiny speckled quail eggs is set before me, I first marvel at their random spots and freckles – then wonder:  what can we do with these little gems?  This season of frequent omelettes and meatless meals is ready for a bit of variety, so bring on the quail eggs!  Their delicacy and subtle flavor is to be taken into account, too….not for omelettes, but to be appreciated as a garnish for salads and soups.  This morning at the Thursday market, I spoke with Jacqueline, the vender of eggs and poultry.  When I suggested topping a hearty salad of warm potatoes or a velouté of pumpkin soup with them, she added:  “Oh, and I’ve had them on top of a tartiflette!”  Well, why not? I mused.  But considering that tartiflette, a classic and filling specialty of eastern France, is a favorite of hikers and loggers in the  mountains, I’m wondering how quail eggs are enjoyed in other regions.  In Provence, the vagabond has seen them on appetizer platters paired with cherry tomatoes and anchovies.  And in other regions…?

And let’s welcome springtime!

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