I went to Chicago’s Chinatown neighborhood this afternoon with my roommate Zhiguo. He guided me to the Richwell Market grocery store at 18th and Canal. I noticed quail eggs for a reasonable price ($1.89) and decided on-the-spot to try them.
I just finished preparing (and eating!) the first batch. Quail eggs are delicious; I’d strongly recommend that you try a few. Quail egg white (albumen) is quite small compared to quail egg yolk. Expect a rich eggy flavor, with undertones you’ve never experienced before.
If you’re in the mood, keep in mind that after boiling quail eggs the shells do not peel off as easily as chicken egg shells would. I recommend shocking the eggs with ice water, then peeling away the shell by hand. Be careful: you can easily lose a quarter of an egg if you’re not cautious. Remember to salt the eggs before you eat. For maximal flavor, you can reboil the shelled eggs with soy sauce and salt.
Thanks again, Zhiguo, for introducing me to more and more elements of authentic Chinese cuisine. I can’t wait for dinner tonight. Zhiguo’s cooking a farewell feast for our roommate Ed. It looks like he’s cooking up a storm!