Quail Eggs

I use quail eggs instead of regular old chicken eggs whenever I can. Because they're so small—about the size of a walnut—they can add an accent to a dish without overwhelming it, and they have a subtler taste. You can soft-boil a couple of quail eggs to top a salad niçoise, or you can fry them over easy for an elegant steak-and-eggs breakfast. And deviled quail eggs make adorable canapes. I've even eaten them raw, cracked over sea urchin sushi. In this case, smaller is better. —Megan Wyatt, Bainbridge Island, Washington

Continue to Next Story

Want more SAVEUR?

Get our favorite recipes, stories, and more delivered to your inbox.