In the chaotic kitchen of a recipe developer, you get a food blog called FoodMayhem.
I'm Jessica, an Asian-American, born and raised in NYC, and that's Lon, my Jewish, white husband. While professionally trained as a French culinary- and pastry chef, many of FoodMayhem recipes are my attempt to preserve and share authentic Chinese and Taiwanese recipes learned from my mom. We don't eat Chinese food every day, so you'll get a little bit of anything we find delicious enough to share: from our Eastern European side; recipes and techniques learned from my restaurant days; restaurant reviews, food travel tips; and a few other juicy bits along the way. Welcome to FoodMayhem!
I saw these quail eggs at the Chinese supermarket and they were so cute, I couldn’t resist. You can treat them similarly to chicken eggs. Just adjust cooking time because they’re much smaller. To hard-boil the quail eggs (without getting the green tinge), dunk them in boiling water for 3 minutes, rinse with cold water, then peel.
