Yay for Quail Eggs!!! These little mosaic gems are spectacular!

Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as tamago in sushi and often found in bento lunches. In some other countries, quail eggs are considered less exotic.

While I feel this recipe is less than exotic, it’s still really, REALLY tasty.
Fresh quail eggs, thank you again, Alison and Chad, cooked with dots of ghost pepper hot sauce – wowza! as a bit of a “potage.” (Well, not quite simmered in a pot of water, but close enough to get the acceptable alliteration!

Quail Egg Polka Dot Potage

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Quail Egg Polka Dot Potage

12 fresh quail eggs
2 Tbs. butter
sea salt and pepper
4-6 drops hot sauce

Melt the butter in a cast iron skillet over medium heat.
Crack each egg open into the pan, evenly spaced.
Cook over low heat until the whites begin to set.
Season with salt and pepper and polka dots of hot sauce.

Serve over toast or rice or cornbread and enjoy most thoroughly- blue cheese is a lovely addition.