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Quail Eggs

Photo: Cedric Angeles


Makes 6 servings

With a delicate size, but slightly more robust yolk, sunny-side-up quail eggs make a lovely finishing topper on a wide array of dishes--from pork belly to pasta. You can often find quail eggs at a local market or at grocery stores such as Whole Foods.


  • 2 tablespoons olive oil
  • 6 quail eggs
  • 1/4 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper

How to Make It

  1. Heat oil in a nonstick skillet over medium-high heat. Carefully crack quail eggs into small custard cups. Gently pour eggs, 1 at a time, into pan. Cook 2 minutes or until whites are completely cooked. Remove eggs to a plate; sprinkle with salt and pepper.

Marcus', Hamilton Princess, Bermuda