As the proud new owner of quail eggs, I was excited to try them out. How do they compare to chicken eggs? At the risk of overwhelming the eggs’ flavor, I scrambled 3 eggs to mix in with my regular egg-and-roasted veggie breakfast. Getting the eggs out of their shells was no easy feat. I wish I could have taken pictures of that process! I tried cracking Egg 1 like a chicken egg, but the shell smashed and splintered while the membrane stayed intact, and I ended up squeezing the innards out through a small hole. Egg 2 I opened with a combination of banging to crack the shell, and poking with a fork–still very messy. But by Egg 3 I was a pro. Here is my advice: hold the egg in one hand and a dinner knife in the other, and in one quick motion, cut the egg in half with the knife. The clean cut doesn’t pulverize the shell, and the knife breaks the membrane easily. The quail eggs were lighter in flavor and color than chicken eggs. Perhaps in a dish that highlights eggs more than my breakfast slop I would have appreciated them more, but for this meal, it’s a lot easier to use a single chicken egg than three quail eggs. Even if I do know how to open a quail egg now.