Quail Eggs

First off, they are DARN cute, aren't they?  But I will admit, they can be difficult to work with because of their size.  None-the-less, there are times when I simply must have quail eggs.  A couple of Thanksgivings ago we had a full apartment and I decided to make an amuse bouche (actually I made two, but only one had to do with quail eggs) - on each serving spoon was 1/2 boiled quail egg, chopped chives, shaved baby bello mushrooms, salmon roe and a touch of pepper.  YUM!  And once I pan fried some quail eggs and laid them on top of little toast squares and topped them with black truffle shavings.  It seems apparent that quail eggs come to play in the most decadent of dishes for me.  :)  This weekend will follow suit.  Per one of our guests requests I'm making Italian Cheese Fondue (followed by chocolate fondue, but that's another story).  It's a great recipe with lots of flavor, and I'll have the typical things to dip: endive leaves, hard salami, bread, etc.  But I also wanted something new.  Enter the quail eggs.  So last night I boiled the little eggs (truly you bring the water to a boil and then turn off the heat and let them sit in the hot water to cook).  These will fit perfectly on the fondue skewers, and once dipped in the cheese I think a dusting of bottarga over the top will be just the right touch.  I'll keep you posted!