[...] In our tasting, the sweet and rich quail eggs, with paper-thin shells and lemony-colored yolks, are everyone's favorite. The ones we scramble are positively sweet and creamy.
Fabrizio Aielli, chef and owner of Teatro Goldoni on K Street in Northwest, agrees with that assessment, saying that he always has quail eggs "one way or another" on his menu. "I think it's because I like things that are teeny," says Aielli, who runs through 350 to 400 of the speckled eggs a week. "You can do so many dishes and eat them in one bite."
At Goldoni, three eggs are used to make a tiny quail omelet. For an appetizer, a single egg is poached in balsamic vinegar and topped with chopped chives. Aielli makes a very thin, plain frittata and rolls prosciutto or sliced salami inside. "I use them in my gnocchi," he says. "That's why it's more sweet and delicate." He loves them pickled. [...]
