Quail eggs, dainty and beautiful with speckles, are one of those ingredients that I wish I had on hand more often. About the size of a walnut, they can add an accent to a dish without overwhelming it, and they have a subtler taste than chicken eggs. You can boil a couple to top a salad niçoise, or you can fry them over easy or poach for a mini eggs benedict breakfast. You can hard boil them, tea stain them and serve with dipping salts for an impressive small bite plate. And deviled quail eggs make an adorable appetizer and would be much easier to pop in your mouth than a chicken deviled egg.
The first time I ever saw a quail egg was my first visit to a Sushi restaurant. It was raw and cracked over some sort of roll. I made Bob eat it.
Quail eggs resurfaced as part of the appetizer plates at our second cooking school in Germany. They were served teetering on the end of a tiny tubular baguette beside a simple bite of sausage. So simple and so flavorful. Once again, I found myself wishing I could purchase quail eggs back home. The markets I frequent don’t offer them but on a recent foodie field trip to the Asian markets in West Denver, I couldn’t believe my eyes…the produce section carried both quail and duck eggs.
Since I couldn’t find any tiny baguettes to purchase, I simply hard boiled the quail eggs (five minutes), halved them and placed them on a chunk of German sausage which had been topped with cheddar cheese. A quick broil in the oven, the sausage and cheese were sizzling and perfect to top with the eggs.
Next time I’m at that Asian market I’m going to buy a couple packages and have a quail egg eggstravaganza and try some of the fun recipes I’ve linked to above.
If you’re interested in a Culinary Trip to Germany, you must consider going with my friends Kirsten and Michele. You get the best of both worlds. Kirsten grew up in the region and Michele has lead many culinary tours to Italy. With their combined experience, the trip was perfectly planned and executed and I just can’t tell you enough what pleasant experience it was. Kirsten is planning a 2014 trip. If you’re interested, she’s written a post about the plans.
Please join me for a capsule of our day in Sasbachwalden, Germany.
We wound our way through the incredible Black Forest to the small village of Sasbachwalden. Our second cooking school was at the Gourmet die Kochschule. While there we were treated to a regional parade celebrating the wine harvest. Fabulous experience.
Sasbachwalden is surrounded by fields and fields, hillsides and hillsides of vineyards. It’s absolutely breathtaking, lush and vivid green.
As we pulled into town, the locals were getting ready for the big event, the annual Winefest Harvest parade and festival. Everyone was dressed in traditional costumes.
We went directly to our cooking school, and were greeted by a pristine little clay cow smelling petunias, a picturesque rambling brook, plates full of small bite appetizers, a bear at the dining table and a glass of sparkling rose. A great start to an adventure.
After we socialized and sipped, the parade was starting, so we all took to the streets to join the crowds for the parade.
There were bands.
And more bands
And, of course, floats. I loved this one because of the old photos from parade’s past.
Wine was generously served to the crowd. I love that I caught the man across the street
chugging sipping from his glass.
So many beautiful children in bright costumes.
The parade wouldn’t be complete without lively accordion players.
A log sawing demonstration
Ladies in tall hats.
And sausage for sale. “A day without sausage is like a day without sunshine.”
After the parade was over, the entire town congregated in a huge tent to continue the celebration into the night. We stayed at the party for about thirty minutes then headed back for our cooking school lesson and demonstration.
As Chef Klaus-Werner Wagner studied our group who had spent the afternoon partaking in the “festivities” I’m sure he realized the challenges ahead. It was getting dark, it was time to concentrate and participate and put the camera away. We cooked, we had a great meal and we headed back to Baden Baden with many great memories.
Sausage and Quail Egg Appetizer…They’re what’s for an Appetizer
On this day..
- Pickled Beet Salad with Goat Cheese and Red Wine Vinaigrette - 2015
- Paris Hotel, Mon Ami Gabi Restaurant Cheese And Marinara Appetizer - 2011