Yesterday Whole Foods Market was displaying these quail eggs among the peppers, carrots, mushrooms and the like. The idea must have been to attract attention to a new product by creating a stark contrast; it worked with me. I couldn't pass the opportunity to try out an omelet made with quail eggs.
They are the eggs of Japanese or Coturnix quail. The egg shells are covered with interesting splotches of brown.
And they are tiny compared to chicken eggs.
Although the egg shell was thin, the membrane inside was difficult to puncture; as a result, the process of getting everything out of the eggs was a bit messy and slow. Notice that the insides of some eggs were greenish blue.
Here is the finished omelet stuffed with mushrooms. The red thing is paprika. I also added black pepper and sage. It was good, but I don't know if I can tell it from an omelet made with chicken eggs in a blind test.
It took 11 quail eggs to make that omelet. I may scramble the remaining 7 eggs for tomorrow morning's breakfast.