I am a scientist who loves to cook because there are many similarities between working in a lab and cooking in a kitchen. I love to share my cooking experience with you and to inspire others to cook.

Saturday, December 5, 2015

Fried Rice with Chinese Sausage and Quail Eggs

With a big pot of leftover rice, I wasted no time in making fried rice. It has been a long time since I made fried rice and it brought back delightful memories of the past. With some chinese sausages in the freezer, what I need was something "different" and I chose quail eggs to be the difference maker.

I love the spots on the quail eggs. Each egg is like a piece of modern art. Pollock anyone?

It was my first time frying quail eggs so it took me a while to figure out how to crack and cook quail eggs properly. In this case, 50% failure, or 50% success, depending on how you see it. The biggest lesson I learned from cracking quail eggs is that the shell membrane is very thick so it takes more force than you would use to crack a chicken egg to break through that membrane. I was worried that the force may damage the yolk but fear not, quail egg yolk is quite "sturdy", which explains the very "yolky" consistency of quail egg, which also explains why some people really enjoy eating quail eggs. The money is in the yolk

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