In general, I’m not the biggest fan of eggs. Unless they’re runny and smothered in Tabasco, I avoid them, especially bwhen they’re boiled. Today was different.
I saw a bag of quail eggs boiled in soy sauce (메추리 알), all brown and salty looking, and made an impulse buy. I’m glad I did.
When I opened the bag I got a big whiff of soy sauce. The eggs were drowning in the stuff. With their brown color, they looked pickled, not boiled, and I expected a salty flavor.
I got a surprise instead. The egg tasted sweet. I quickly grabbed another — handful.
Aside from the sweetness, the best part is the way they stay moist all the way through, even the yolks.
The one other time I had pickled quail eggs, I thought I’d eaten a mouthful of sawdust. Not only were the yolks dry but they were quick-acting — I wondered if a cyanide capsule would respond as quickly as the desertification of my oral cavity once I bit into the yolk.
I doubt I’ll crave them when I sit down to watch TV, the way I do with, say, tortilla chips. They were, however, a change of pace from my usual snacking options, limited as they are by my Western, first-world concept of snack food.
If you’re entertaining in your apartment, hiking, or going to a baseball game, quail eggs are a solid alternative to squid jerky, with an added bonus: Your breath won’t smell too bad (but your farts might!).