In my dream world, I’m busying planning a fabulous party to celebrate the coming of Spring. Actually, I’d be happy if I just bought some flowers, had the girls make a few crafts, and made a nice lunch. But more than likely, none of it will happen.
The girls spent a great deal of time last weekend celebrating in their own way by making trouble in streams of ice cold water and soaking their clothes with mud. Something was in the air that no party could ever touch. There was bare ground to run on. Coats were cast off and immediately forgotten. Canada geese honked. Life was good.
Then of course it snowed a bit this morning. But it didn’t stick! Being a New Englander teaches you so much about keeping hope alive.
Here’s a snack to celebrate the coming of Spring. A quail egg. It’s not too big or boastful, but it doesn’t have to be because it’s so darn cute. I picked these up at an Asian grocery on a busy Saturday morning for only a few dollars. To me, they taste the same as chicken eggs. With a few grains of coarse salt, they are a perfect healthy and tasty snack.
I also have some green snacks in the archives that might interest you like Smashed Avocado Toast, Mint Yogurt, Avocado and Tomato Face, Roasted Tomatillo Salsa and good ol’ Guacamole. Also, don’t forget my new favorite Joy the Baker’s Kale, Spinach and Pear Smoothie.
How to Hard-boil Quail Eggs
Fill a saucepan with enough water to cover the eggs and an inch more. Place the saucepan on a burner over high heat. Carefully place the eggs in the water. Don’t crowd them.
Cover the pan and bring the water to a boil. As soon as the water comes to a boil, turn off the heat. Leave the pan covered on the burner for five minutes.
Immerse the eggs in cold water, or better yet an ice bath, to stop the cooking process. When they are cool, crack the shell by tapping it on a hard surface and peel. The membrane between the shell and the white is a bit thicker than chicken eggs, but not too much so. Serve with salt to taste. Store leftover peeled eggs in cold water in a covered container in the refrigerator for up to 2 days.
Prep-time: 5 minutes
Cook-time: 5 minutes