John Trotter/ Special to The Bee

“(Line cook) Casey Shideler is probably still having nightmares about having to peel quail eggs. It took a long time. They were fresh, and if you ever had to peel eggs when they’re a little older they’re easier to peel. These were not easy to peel. We brought about 170, and she did pretty good. We pickled them in soy sauce which gives them a cool salty flavor, but the umami is fabulous with the boiled quail egg.”

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