Tiny speckled quail eggs serve the same function, taste-wise and nutritionally speaking, as a conventional chicken egg, but with the added benefit of their diminutive size. Excellent for pickling, or for boiling and peeling for garnish. Roughly the size of a grape tomato once peeled.
One of the oldest foods known to humans, eggs have been consumed by man since the beginning of our existence. Research shows that wild fowl were domesticated as early as 3200 BCE, and Egyptian history indicates fowl were laying eggs for human consumption as early as 1400 BCE. Today, the production of eggs in the U.S. alone surpasses 75 billion eggs a year, which is roughly 10 percent of worldwide supply. Eggs consist of a protective shell, albumen (egg white) and vitellus (egg yolk). They are a highly concentrated source of protein. Eggs will lose water as they age - an easy way to tell a fresh egg from an old one is to submerge the egg in water. The fresh egg, heavier with more water content, will sink. An older egg, with air pockets from the evaporation of water, will float or stand up on end. Eggs are incredibly transformable, from scrambled to souffle, meringue to curd, binder to boiled.