From sushi bars to gas station convenience stores, quail eggs appear all over the country.

D The evil egg is great. I like the standard version of the recipe. I like to put a bunch of fish roe, minced pork skin, chicken skin, country ham shards or smoked oysters on it. 

However, if I am so bold, I have discovered two small problems with mustard eggs. If you grab one every time you walk through a room at a dinner party, you have eaten an omelet with eggs before you sit down to eat. In addition: the perfect appetizer is a bite. Holding the devil egg, you stand there, holding the other half, talking while waving the orthodontic mark of your front teeth.

Fortunately, I have a solution to solve these two problems. Put in quail eggs. 

For a long time, quail eggs have been the staple food of sushi bars-there is no doubt that their extraordinary charm is more popular than salmon roe in steep seaweed cups. Maybe because of sushi, I always think of them as delicate and elegant things. 

However, when I met Brittney Miller, I started to see the other side of this little speckled egg. Miller owns Manchester Farm in Columbia, South Carolina, which is the largest producer of quail eggs in the United States. In the 1970s, her father founded the company. 

According to Miller, pickled quail eggs have become popular as a gas station snack you buy at midnight throughout the deep south. 

Ironically, this filled me with joy. Although I have no way to support it, I want to believe that there are men sitting on pickup trucks eating delicious pickled quail eggs around the sugarcane fields and the small roads of the delta, while cruising home from the moose hut with a full stomach of light beer. I like a world like this: You park the Ford F-150 there, and then run in to buy a bag of Beech-Nut chewing tobacco and six spicy quail eggs. 

The single bite nature of quail eggs is very suitable for driving because you can always keep one hand on the steering wheel. Who wants to drive around chewing a big egg? Quail eggs can be put in the mouth whole. 

Although you might think this is a niche business, the demand for quail eggs is staggering. Miller’s 450-acre farm produces approximately 12 million quail eggs — and 4 million meat and poultry — every year, and she is expanding.

One of her customers has bought more than 150,000 fresh eggs to pickle, and he didn't start buying them from Miller until March. "He cooks, peels, pickles them as a business, and sells them to convenience stores within 100 miles of farms in Alabama." Miller continued: "There are many small productions in every state. Business. I ask people to buy me jars when they travel and send them to me. So far, I have about 20 different versions." 

Why is there a demand? In addition to being delicious, quail eggs are considered to be all factors that increase libido to break down kidney stones. Take any time to read them, and you will notice the frequent use of the word "superfood". Their large to white egg yolk makes them delicious and rich, and also makes them rich in protein. They seem to be easily tolerated by people with egg allergies, and they contain a lot of B vitamins and other nutrients. 

I was sold. I asked Miller some recipes for making pickled eggs, and then I started working. (They are nicely sunny side up, fried, and cooked. I am just addicted to pickling them.) 

The only disadvantage is peeling eggs, which is not worse than peeling eggs, but it is not better. The inner membrane of a quail egg is a hard little thing. I followed Miller's suggestion and added a little vinegar to the boiling water, which improved the viscosity factor to a certain extent. Despite this, I lost about two for every dozen. 

Start hot, end cold, let the eggs really cool down in the ice bath, everything will be fine.

Of course, there is a certain absurdity in peeling these little eggs, but you will only feel it the first time you do it, because you will soon find that you like to put a jar of marinated quail eggs in the refrigerator. 

They can be stored for a long time in the refrigerator, and the National Family Food Preservation Center at the University of Georgia stated that they are best consumed within three to four months.

I have some people coming over for brunch recently. I brought some marinated quail eggs, divided them in half as if they were mustard eggs, and scooped a small pile of mustard country ham on each egg. 

With just one bite, the delicious balance of ham and egg plus a little kimchi. It may just be the perfect appetizer.

Boil the eggs with water and a little vinegar (or a few pinches of baking soda) for 4 minutes-this will help remove the film and make it easier to peel. Drain the eggs and soak them in ice water for a few minutes. Roll the egg on one side to break the shell. Start at the big end under running water and peel the eggs from top to bottom.

Add salt to the bottom of a clean mason jar; then fill it with eggs. In a small saucepan, bring the vinegar and beet juice to a boil. Turn to low heat, add sugar and stir until dissolved. Carefully pour the hot liquid into the jar and cover the eggs. Cover the jar and let it cool to room temperature; then refrigerate for at least 24 hours before serving. 

Boil the eggs with water and a little vinegar (or a few pinches of baking soda) for 4 minutes-this will help remove the film and make it easier to peel. Drain the eggs and soak them in ice water for a few minutes. Roll the egg on one side to break the shell. Start at the big end under running water and peel the eggs from top to bottom.

Add salt and chili powder to the bottom of a clean mason jar; then fill it with eggs. In a small saucepan, add hot sauce and vinegar, bring to a boil; then remove from heat. Carefully pour the hot liquid into the jar and cover the eggs. Cover the jar and let it cool to room temperature; then refrigerate for at least 24 hours before serving