Thursday, January 28, 2010

Deep-fried quail eggs

Growing up as I did in California, I've always had a great appreciation for the quail, our state bird. I especially appreciate them when they are prepared well. In Asia, however, the quail egg seems to be more popular than the quail itself, and you can find people selling hard-boiled quail eggs on the streets at night for you to peel and munch on when drunk.

But this isn't enough to satisfy the Filipino palate. Oh no, in order to appease the appetites of the Philippines (and my own), these quail eggs are deep fried.

A few years ago I told my grandmother that if I was told I had six months to live, I'd buy a deep fryer and deep fry everything I ate. Cupcakes, sandwiches, ice cream...the possibilities were endless. And in a moment of uncharacteristic understanding she said, "Why wait? Life's too short."

I didn't get the deep fryer but am always interested in the possibilities that they hold. The quail egg was rubbery, but not unpleasantly so. This is probably because it had been sitting out for at least an hour before I bought it. I'd be interested to try one fresh from the fryer and see if it fulfills the potential of my deep frying dream.

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