sunday, october 5th, 2008

I recently picked up a fetching little container of fifteen quail eggs from the Reading Terminal Market in Philadelphia. The mottled brown shells resemble cow spots and the yolks are no bigger than a penny. Quail eggs are so aesthetically appealing that it's hard to bust the tiny shells open without regret, but the quail egg itself is such a sunny gift that regrets are soon replaced with possibility. I decided to keep the preparation of my bitsy egg with the cheerful disposition as simple as possible in order to showcase its diminutive size. This is the ballet dancer of the egg world and her petite frame turns all the average sized eggs at the ball into shy wallflowers. 

I paired my lovely, gently fried quail egg with adzuki beans, roasted tomatoes, garlic, red onions and bacon, but what makes this concoction sing (albeit in a velvety baritone) is the addition of pumpkin seed oil. This intensely nutty oil is reminiscent of pistachio oil and shares the same green hue. The color is dark and moody akin to what tree leaves look like in the deepest corners of a forest just before the sun goes down. The stoic shade masks the punch of authoritative flavor this oil delivers. It's one of the rare varieties that would taste just as good alone as it does woven through the fabric of a dish.

READ MORE & GET THE RECIPE