Eggs Benedict Benedick" in 1894. In an interview recorded in the "Talk of the Town" column of "The New Yorker" in 1942, the year before his death, Lemuel Benedict, a retired Wall Street stock broker, said that he had wandered into the Waldorf Hotel in 1894 and, hoping to find a cure for his morning hangover, ordered "buttered toast, poached eggs, crisp bacon, and a hooker of hollandaise". Oscar Tschirky, the "maître d'hôtel", was so impressed with the dish that he put it on the breakfast and luncheon menus but substituted ham for the bacon and a toasted English muffin for the
Quail eggs and deep-fried. In Indonesia, small packages of hardboiled quail eggs are sold by street vendors as snacks, and skewered quail eggs are sold as "satay" to accompany main dishes such as "soto" and "bubur ayam". In Vietnam, bags of boiled quail eggs are sold on street stalls as inexpensive beer snacks. In South Korea, large inexpensive bags of boiled quail eggs are sold in grocery stores. Quail eggs Quail eggs are considered a delicacy in many parts of the world, including Asia, Europe, and North America. In Japanese cuisine, they are sometimes used raw or cooked as "tamago" in sushi