Deviled eggs are wonderful. I love the standard issue recipe, and I love topping them with a pyramid of fish eggs, crumbled pork rinds, bits of chicken skin, shards of country ham, or a smoked oyster.
However, if I may be so bold, I have found two small problems with deviled eggs. If you grab one every time you walk across a room at a dinner party, you will have eaten an omelette’s worth of eggs before sitting down for the meal. Furthermore: the perfect hors d’oeuvre is a single bite. With a deviled egg, you stand there holding the other half, waving around an orthodontic imprint of your incisors while you talk.
Fortunately, I have a solution to solve both issues. Enter the quail egg.
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