I’m happy to report that I finally found a use for my quail eggs! Of course the Spanish would have a delicious way to prepare them – simply fried and served atop a piece of toast, along with chorizo. I served the little appetizers as part of a tapas party with some foodie friends of ours (whose dishes blew ours out of the water, p.s.).
But back to the quail eggs.
Small as your thumb, they are beautifully speckled, with a shell and membrane so thick, you might have to gently pierce it with your knife. It’s true – the little buggers were hard to get out. And then some of them wouldn’t come out at all (faulty eggs). I was stressing at that point because company would arrive at any moment and my chorizo was getting too browned. All that stress led me to feel bitter about the tiny eggs with their very large yolks, which tasted like a more-eggy chicken egg. Does that make sense? They taste stronger, but the same.
Anyhow, here’s what I did:
Toast sliced baguette with drizzle of olive oil, S&P. Rub still-hot bread slices with peeled garlic clove.
Heat a small drizzle of olive oil in a skillet. Brown 1 package of Spanish chorizo, removed from casings and sliced into half-moons. Drain on paper towels.
Crack quail eggs into little bowl, then pour one-by-one onto the still hot and oily chorizo pan. Fry until the edges begin to brown, then remove with spatula and place on top of toast. Top with chorizo and parsley to garnish.
To accompany our meal, we served Spanish Marcona almonds, which are so salty and oily that you may have trouble stopping.
My friend made these cheese-and-almond stuffed dates that are wrapped and fried with bacon. They were to-die-for.
And of course I had to make a quick sangria. One bottle of a fruity red wine plus some sugar, sliced oranges, blackberries, lemonade and good club soda. Let it chill for 1 hour. Done!