Hope it’s egg-filled!
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So…I heard you like eggs with your eggs. I certainly do! I couldn’t resist topping some spicy gochujang deviled eggs with even tinier eggs. Because, why not? Easter is all about the eggs, right? I’ve had a mild obsession with quail eggs for the past little while. To be honest, I’ve been always been obsessed with eggs, but lately I’ve been getting into more than just chicken eggs.
Quail eggs are a natural favorite, because they’re just so darn cute. They boil up quick as a flash and make for the prettiest sunny side ups you ever did see. Plus, their yolk to white ratio is bang on: their large yolks make them rich, but their tiny overall size makes them not overbearing.
Are you guys making deviled eggs for Easter? I’m going to a little Easter brunch tomorrow at Karen’s place and I’m going to be whipping up some quick deviled eggs and bloody ceasers (like a bloody mary, but with clamato instead of tomato juice – it’s a Canadian thing and it’s delicious!)
Make crispy frico quail eggs. Heat up a non-stick pan over medium heat and add small piles of shredded cheese of choice (I used cheddar). Let melt and when cheese starts to look lacy, add the quail eggs on and fry until whites are firm and yolk is still sunny, 1-2 minutes.