Shirred eggs of the eggs to create a crust, or garnishing with herbs such as tarragon. Adding a protein such as fish to the dish has also been suggested by chefs to round it out sufficiently to make it suitable as a dinner-time option. Another variation suggested by the United States Department of Agriculture during the 1920s was to break the eggs into a bed of cooked rice. Shirred eggs have also been compared to eggs Benedict; chef James Ramsden has described them as a more reliable and simpler recipe. Shirred eggs Shirred eggs, also known as baked eggs, are eggs that
Quail eggs 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 and often found in "bento" lunches. In some other countries, quail eggs are considered less exotic. In Brazil, Colombia, Ecuador and Venezuela, a single hard-boiled quail egg is a common topping on hot dogs and hamburgers, often fixed into place with a toothpick. In the Philippines, "kwek-kwek" is a popular street food delicacy, which consists of soft-boiled quail eggs dipped in orange-colored batter before being skewered