Lately, my Saturday routine has consisted of an early morning jaunt to the Greenmarket in Union Square, sometimes supplementing said shopping trip with a stopover in Whole Foods. My dream is to one day become a regular at said farmer’s market!
I am a sucker for farmer’s markets… the rows of stalls selling everything from organic produce to fresh seafood to freshly cut flowers.. the hustle and bustle of the market as the city wakes up… I can’t get enough! If I was a richer woman, I’d buy exclusively from these local purveyors, but such is not the life I lead sadly.
Anywho! Lately, at the farmer’s markets and Whole Foods, I’ve been seeing duck and quail eggs. I love eggs; as you might have guessed they are the staple of Sunday brunches in my Bed(stuy) kitchen, but I will confess I’ve never had fresh eggs from a farm.
BTW, anytime I see duck or quail eggs at this one particular Whole Foods, commenting to myself “Oh I should get some,” whenever I go back the next day they are NEVER there. Someone at Whole Foods likes to toy with my emotions!
And so, seeing duck and quail eggs, weekend after weekend (albeit disappearing on me left and right), I decided I had to try them!
(Whole Foods also sells Ostrich eggs…. so there’s that for the future).
I picked up some fresh chicken eggs and pheasant eggs from Quattro Farms and then cute, adorable little quail eggs from Whole Foods. I decided to hard boil some for a little taste testing and then cook with them as well. It was a bit difficult getting the cooking time for these correct… I kept undercooking them!
The pheasant and quail eggs were a bit richer in taste than chicken eggs – I’m sure in a blind taste test I wouldn’t be able to tell the difference. But, maybe I’m too used to store-bought chicken eggs, but this little experiment was a bit much for me. I am used to a particular taste and flavor when it comes to eggs, so these took a little getting used to. It might have been my preconceived notions of what they would taste like (gamey was what came to mind) and vs. the reality that threw me off.
The chicken eggs were similar to that of the store-bought kind but the yolks were much brighter and vibrant and the taste intensified than regular store-bought ones.
I’ll have a recipe in which I used quail eggs for you next weekend! Having tried quail and pheasant eggs, duck eggs are definitely next on my list, so watch out for those!