Quail eggs are something of a delicacy. They are very small (and hard to peel when boiled and too easy to break when they are raw) but the flavor is superb!
For this recipe for 2 people, you will need a dozen fresh quail eggs
1/4 teaspoon of minced fresh dill
a tablespoon of diced Fresh Swiss cheese (you don't need a lot, but you can certainly use more)
a pinch of salt
a pinch of cayenne pepper
a tablespoon of water or milk
Break the quail eggs into a bowl, but be very careful as the inner membrane is hard to break through and the shell is very fragile. I hold the eggs between the two fingers and tap it with a sharp knife (being careful not to tap my own fingers). It seems to work without getting the shell everywhere (no one wants a shell in their omelette). Then wisk the eggs with water or milk, add a pinch of salt and cayenne, add cheese and dill, wisk to combine.
Preheat a non-stick pan on a medium heat (8 inch), add a drizzle of oilve oil and gently pour the egg mixture onto the pan surface. Cover with the lid to create a steam to cook the omelette and avoid super crisp bottom. The omelette should be done in about 2 minutes, just check to make sure the eggs have set.
Serve hot with a toast smeared with fresh spreadable goat cheese, or just plain.
SUPPER CLUB PICK
My after-school snack was a sacred ritual. I sat on the carpet in my parents' bedroom at a low table, the television turned to "I Dream of Jeannie," and ate a peanut butter and honey sandwich cut into neat squares. I wasn't fussy about crusts. I just loved the sticky pairing of creamy peanut butter with syrupy golden sweetness drizzled from a honey bear in diagonals across the soft white bread. Nothing else--save for maybe apples and peanut butter in a pinch--could have made for as sweet an