- 1 tablespoon vegetable oil
- 10 quail eggs
- Salt and freshly ground white pepper
- Coat the bottom of a large nonstick skillet with the oil and heat over medium heat until the oil is hot but not smoking, about 1 minute. Gently crack each egg using the edge of a knife. Drop each egg in a small ramekin or cup and gently slide it into the hot oil. Cook three or four eggs at a time until they firm up, 1 to 1 1/2 minutes. Larger eggs may take a little longer.
- Transfer each egg to the top of a crab cake. Season each egg with a pinch of salt and pepper. Serve warm.