Bonus Recipe of the Day! Hard Boiled Quail Eggs with 2 Dipping Sauces

I was looking through my recent activity on my Flickr account and noticed that someone had favorited this photo. These days I’m trying to stick to a vegan diet but that is no reason not to share this yummy snack with you. If you can get a hold of quail eggs this is a very simple, yet elegant hors d’oeuvre. For me, it was a late-night snack. I purchased a dozen quail eggs from one of the many Asian markets in the Providence area. They cost 3 dollars for a dozen. Sadly, the last few times I was there they did not have them.
Boil the eggs the way you would chicken eggs. That is, place the eggs in a pan large enough to accommodate them without crowding, cover with an inch or so of water, bring to a boil, turn off the heat and allow to sit, covered tightly, for 20 minutes.
To make the dipping sauces:
Dipping Sauce 1

• 1 cup Asian Sweet Chile Sauce
• 1/4 minced cilantro
• 1/4 cup minced Thai or regular basil
• 2 cloves garlic, minced
• 1 tsp fish sauce (omit for vegetarian)
• Squeeze of juice from a wedge of lime

Stir to combine and let sit a few minutes for the flavors to meld.
Dipping Sauce 2
Add 1 tbs of peanut butter to the above mixture.
If you want a bit of heat, add a dash or two of sriracha sauce
The eggs are very easy to peel so feel free to serve them unpeeled to show off the pretty shells. The yolks of quail eggs are much creamier and more delicate tasting then chicken eggs. Of course, if you cannot find quail eggs feel free to substitute chicken eggs. In that case, serve them in wedges or halves, dolloped with one of the sauces.