As I have mentioned before, finding quail eggs has been a perpetual thorn in my side.  I have been to over a dozen stores, from local asian markets, gourmet groceries and “world foods” vendors to chain stores like Whole Foods, Trader Joe’s and the like.  Although I didn’t find quail eggs, I did go back a few times to Uwajimaya.  They have a small bento box section, and while mostly they sell adult laquer type boxes, or belt-required two tier boxes (cute designs for kids, but 25$+ boxes, they aren’t cheap plastic), I occasionally have found some cute picks, small containers for dressings and dips and so on. 

Wednesday I dropped by to see what they had (I graze the bento section, eggs, produce and a snack aisle – kidlet likes those little Hello Panda cookies).  I had made a few good finds, and then at checkout I was asked if I had found everything, and I admitted I had hoped they had quail eggs.  But we do!  I was told.

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See!  Quail eggs!  *happy dance*  For some reason, instead of being kept with the rest of the eggs (and they have normal chicken eggs, fertilized ones, duck eggs, century eggs, and a couple other unusually colored eggs that i didn’t recognize, and couldn’t read the package), quail eggs at Uwajimaya are kept in the seafood department.  Apparently quail eggs are used in sushi applications, so they keep them with the sushi grade fish.

Boggle.  I never would have guessed that or checked there.  I’m kinda afraid of buying seafood or meat there because I don’t know if they are inspected or whatnot.  I know that’s probably just too paranoid, but I can’t help it!

So she called and had some brought up to the checkout for me.  Happy Dance!  Although now I have to figure out the perfect way to cook them.  With chicken eggs I just cover them with water, bring to a boil, immediately remove from heat and allow them to stand in the hot water for 10 minutes.  This produces fully hard boiled (no squishy yellow, yuk!), but not over boiled, no green ringed center, lovely eggs.  I can only assume that quail eggs will cook faster. I suppose I will try 5 minutes to start.   Any quail egg users have tips for me?

I also found some small side car boxes that will be perfect for kidlet’s morning snack.  I had wanted a few more containers for this (I really only had 2 the right size) but they are so overpriced online, and then when you add in shipping I would still be paying two to three times as much for ONE box as I paid for all three of these (4.50 total).

The last find was a dragonfruit.  I’ve always wanted to try them.  They looked a little bedraggled.  I have no idea what is normal, should they be firm?  Smell like something when ripe?  I just picked one with smooth flesh that had a little give to it when pressed lightly with a finger and hoped for the best!


Posted by in Brain Dump, Cooking