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 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