Since radically changing what I eat last year (basically sticking to crazy simplicity, which is something I’ve wanted to do my whole life), I have paradoxically discovered a wider range of things to eat. After leaving behind dairy for a while, I felt a small inkling for eggs, and once I found that my body - not just taste buds - love ‘em, I eat a lot.

Following many months of chicken eggs, I finally picked up quail eggs, and they are damn good. Higher ratio of yolk to white in bite size form. But what initially drew me to them were their beautiful speckled shells. I found myself watching them boiling in the pan, then arranging them in the sun on my floor and gazing longingly at their dappled exteriors. Anyhow, this week I’ve been eating duck eggs (so far I prefer the taste of quail to chicken and duck), and next occasion I have for a party I will try to procure a goose egg. It is the size of about 30 chicken eggs!

However, I was not aware of the extent of my fascination with these little darlings until I began experimenting with some photos today (first two pictures) and realized that what I had made could only be inspired by one thing - that dainty freckled quail’s egg. If only the brown spots on my arms were that pretty. Ok. Go try em. Just 2.5-3 min for a soft boil, 3.5-4 min for a hard boil.