It is very common in Spain to find quail eggs in most supermarkets and markets. As a matter of fact, there are stands in the "Boqueria" market in Barcelona, where you can buy any type of egg, from quail and pheasant, to chicken, duck, emu, or ostrich eggs. We serve the quail eggs with a pink sauce, but that doesn't mean you cannot fry them, make deviled eggs, etc...The only difference is the size.
Ingredients:
1 dozen quail eggs
2 tablespoon mayonaise
1 tablespoon ketchup
1 to 2 tablespoons brandy or whiskey
Boil the eggs for about 5 minutes, remove from the pan, and put them in a dish with icy water. When cold, peel them and skew them, one at a time.
For the sauce: mix the mayo, ketchup, and brandy. Stir until everything is mixed evenly. Try and change measurements of any of the ingredients to create the sauce to your liking. Put the sauce in a small bowl.
Serve the eggs on a stick and dip them in the sauce.
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