I enjoyed scrambled eggs for breakfast today — quails eggs. Our girls are laying about one every day — one egg between them, not one egg each. I don’t know who it is who’s still laying at this time of year when they usually go off the lay, but I’m not complaining.
I’ve learned to wash the eggs when I bring them in to remove sand and other dirt. Then I put them in the fridge. That beautiful blue — I guess it’s eggshell blue — goes brown when the eggs are wet or cold.
The eggs are hard to break because the membrane beneath the shell is really tough. I’ve found the best way to do it it to use a very sharp knife and to give the eggs a good tap.
Occasionally odd things happen, like this egg that was laid without a shell. It certainly shows how tough that inner membrane is.
The quail are wonderful birds. They munch up quail feed and green veg such as lettuce or broccoli and magically convert it to eggs. Amazing! They also drink a lot of water. Here’s a photo of the girls at lunch the other day.
They’d been spilling a lot of food so I’m experimenting with new feeders. I took a couple of plastic ice cream containers, with lids, and cut large circular holes out of the sides. Seltzer’s head is invisible because it’s in one of the feeders.
This is working quite well, but the feeders are light and a decent gust of wind blows them over, and also I think I’d like them to be higher and deeper. Still, this was a free experiment and less food gets spilled.
These days I like to scramble eggs with a little butter in a non-stick frypan. I add black pepper and then a selection of other ingredients, depending what I have: grated cheese, capsicum, mushroom, tomato, ham, parsley. Quail egg or hen egg, the results are delicious.