At the Oriental Market yesterday, I saw canned quail eggs.

I didn't want to buy them without knowing more about what I would be
buying. Almost all the writing on the can was something other than
English, so I couldn't read it.

Are these eggs in shells? Hard boiled? Pickled? No shells?

What type of meal would they be suitable for?

I love to try new things, but I'd like to know a little about what I'm
trying.

"John Doe" wrote in message
...
At the Oriental Market yesterday, I saw canned quail eggs.

I didn't want to buy them without knowing more about what I would be
buying. Almost all the writing on the can was something other than
English, so I couldn't read it.

Are these eggs in shells? Hard boiled? Pickled? No shells?

What type of meal would they be suitable for?

I love to try new things, but I'd like to know a little about what I'm
trying.

I have never used "canned" quail eggs. Since I haven't seen them in Japan, I
am certain
that they are a mainland Asia (or Taiwan) product. I would speculate that
they are non-shell
boiled eggs in a can. Maybe salted a bit.
In Japan, as well as in some Japanese grocery stores in
the US quail eggs are sold fresh,like chicken eggs. Of course this is the
only way they can be
used in raw form as a topping for gunkan maki. Cooked, I've had them in a
steamed non-sweet
custard dish called Chawanmushi. Tastes exactly like eating a tiny chicken
egg.

http://www.quail-egg-recipes.com/sitemap.html

Musashi

"Musashi" wrote:
"John Doe" wrote in message
[ . . . ]
In Japan, as well as in some Japanese grocery stores in
the US quail eggs are sold fresh,like chicken eggs. [ . . . ]

I used to have to trek down to Yaohan's in Little Tokyo, LA for them. Now
some Asian markets also carry them, at least here and in Austin, TX, that I
know of.

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On Mar 17, 4:20*pm, "Musashi" wrote:
"John Doe" wrote in message

...

At the Oriental Market yesterday, I saw canned quail eggs.

I didn't want to buy them without knowing more about what I would be
buying. Almost all the writing on the can was something other than
English, so I couldn't read it.

Are these eggs in shells? Hard boiled? Pickled? No shells?

What type of meal would they be suitable for?

I love to try new things, but I'd like to know a little about what I'm
trying.

I have never used "canned" quail eggs. Since I haven't seen them in Japan, I
am certain
that they are a mainland Asia (or Taiwan) product. I would speculate that
they are non-shell
boiled eggs in a can. Maybe salted a bit.
In Japan, as well as in some Japanese grocery stores in
the US quail eggs are sold fresh,like chicken eggs. Of course this is the
only way they can be
used in raw form as a topping for gunkan maki. Cooked, I've had them in a
steamed non-sweet
custard dish called Chawanmushi. Tastes exactly like eating a tiny chicken
egg.

http://www.quail-egg-recipes.com/sitemap.html

Musashi

Thank you for your reply. I think I'll buy a can of them on my next
trip to the market in Jacksonville. I'll make a posting about them
after I try them.

They just taste like boiled eggs, tiny boiled eggs. Esthetic appeal
only, I think.

On Mar 18, 11:46*am, wrote:
They just taste like boiled eggs, tiny boiled eggs. *Esthetic appeal
only, I think.

In the right setting, that would be very cool. Maybe a very perfect
slice of one on top of a piece of nigiri. That would have visual
appeal.

I saw them serving quail eggs with uni in it, or - I forget - was it
salmon roe?

On Thu, 20 Mar 2008 08:02:20 -0700 (PDT), wrote:

I saw them serving quail eggs with uni in it, or - I forget - was it
salmon roe?

Oh man, boiled quail egg slice with salmon roe.................


Oh yeah!