Recipe Experiment: Miso Soup variation

I love random days off. I know there are probably not a bunch of folks out there that resent having a random Tuesday off, but I just really like it. I’m home alone, and ready to jump into that miso paste stuff the kids are raving about these days.

Ingredient Interview: Quail Eggs

I’m going to be real with you. I wanted to buy a pack of quail eggs from our local Asian market for one reason, pure and simple. They’re cute. Really cute. I want to pinch their eggy cheeks and put them in baskets. Also, they make me feel like a giant when I’m handling them. Rawr, here comes monster Crys to stomp your little quail egg city and what have you!

This is a pretty straight forward ingredient interview. Quail eggs can be used in many of the same ways that chicken eggs are used, though according Dana over at the kitchn, they’re only 1/5 the size of chicken eggs.

My ingredient guide, the well loved The Illustrated Cook’s Book of Ingredients, calls them a luxury and notes that they’re great as canapes, either served with celery salt when hard boiled or as little bitty itty can’t even stand it so cute scotch eggs (Cook’s Book, 367). I’ve also soft boiled them for about 3 minutes and thrown them into ramen, or hard boiled them for ramen bowls. I’ve fried them and thrown them into things as well. They’re great for packing into lunches for work too! These are new as ingredients for me, but since I bought a carton of them, I want to use them in everything.

Dana also notes that quail eggs are more nutritious than chicken eggs, containing proportionally more protein and vitamin b. Also, they’re chock full of vitamin adorbs.

Publishing, DK. The Illustrated Cook’s Book of Ingredients. London: DK Pub., 2010. 367. Print.