The eggs are often hard boiled or poached and added to salads or served as appetizers garnished with caviar and creme fraiche. When served for appetizers, the eggs are placed in lightly salted water that is boiling. Cooked for one minute, the water is removed and replaced with cold water to cool the eggs. They are then peeled and possibly sliced if desired to be served with caviar and creme fraiche. Some prefer prior to serving, to crack the shells but not remove them and soak the eggs for several hours in a luke warm bowl of black tea before being served as an appetizer with minced kumquat peel and caviar.
Five quail eggs will typically equal the weight of one chicken egg. When selecting choose those with specks of brown or blue on the egg shell. When storing, keep the eggs refrigerated. Quail eggs are available in many Asian food stores.