I’ve mentioned numerous times on this blog how much I love fried eggs on top of burgers, but I’m not sure if I’ve ever talked about just how much of a fan I am of fast-food chain White Castle and their delicious sliders. The problem with burgers so small though is that regular eggs are far too large to top them, so I’ve only ever been able to enjoy my White Castle sliders sans eggs… Until now that is!
I was recently told about an Asian grocery store in Milwaukee named Pacific Produce that sells quail eggs for only $2 a dozen. Quail eggs when fried you see just happen to be the perfect size to top sliders with. Obviously I couldn’t pass up the chance to cover my favorite fast food item with miniature fried eggs so I hit up Pacific Produce and then made the one hour round trip drive to the closest White Castle. On a related note, hey White Castle, can you PLEASE open a location Milwaukee? I promise that I’ll eat there at least four time a week!
As soon as I arrived home I got to work frying up a couple of the quail eggs. What was sort of weird with the eggs was that you’d think since they’re so small that they’d be way easier to crack open than regular eggs, but that isn’t the case at all. In fact, you could probably drop quail eggs from a few feet up onto your kitchen floor and not even worry about them breaking open. To me this is sort of a plus just because of how clumsy I am, especially in the kitchen.
As expected, the fried quail eggs were the perfect compliment to my White Castle sliders, and the ten egg-topped burgers that I had for dinner that night left me full and happy. I have no idea what it is about the sliders from White Castle, but they’re sort of like Krispy Kreme doughnuts where once I sit down and start eating them I can’t stop.
My food apparently smelled so good in fact that when I left the room for a minute I came back to catch our two dogs, Finn and Holden, trying to grab my burgers off the counter. Seriously, these dogs destroy stuff on a regular basis, but I don’t think I’ve ever yelled at them as much as I did when they tried to eat my White Castle sliders. OK, there was the time they chewed giant holes in our couch cushions, so maybe I was a little more angry that time, but still… Then again, I guess I can’t really blame them. I mean, if I came into the kitchen and saw a plate of White Castle sliders topped with fried quail eggs I’d probably eat them first and ask questions later too.
Whammy!February 27, 2012 at 4:15 pm (11 years ago)
Genius. They look so awesome.
I had this random idea pop into my head the other day and was immediately reminded of the concoctions you make.
At KFC, I want to get cole slaw and chicken and make egg rolls then dip them in gravy. I also thought to make some sweet and sour sauce and coat a couple pieces of extra crispy to make a full meal. It sounds so good in my head, hahaha.
NickFebruary 27, 2012 at 4:17 pm (11 years ago)
That actually sounds super good!
ronnie1260February 27, 2012 at 6:04 pm (11 years ago)
Believe me Nick, growing up in Chicago, you can only take sliders once or twice a year. But, of course, when you grow up with them, and are available to you all the time, it doesn’t quite seem the treat as you see it! Enjoy my friend….I feel about cheese the way you feel about White Castles…I’m a cheese junkie!
LunchboxMarch 2, 2012 at 2:20 pm (11 years ago)
I don’t see a suitcase in those pics. White Castle burgers are available in suitcase format, surprised you didn’t know that.
NickMarch 2, 2012 at 2:24 pm (11 years ago)
The Crave Case? I totally want to get one of those and try to eat all 30 sliders in one sitting.
LunchboxMarch 5, 2012 at 4:12 pm (11 years ago)
I’ll go burger for burger with you. We could televise it and everything. Two men enter, one man leave.
Kathy FangMarch 3, 2012 at 5:01 am (11 years ago)
yummy. love the little quail egg in a white castle. super cute too
jettMarch 4, 2012 at 2:27 pm (11 years ago)
Chefs sometimes use a little hammer/nail thing to crack open quail eggs when they have to look perfect because they’re so hard to open.
Nicole BurleyMarch 1, 2013 at 8:44 am (10 years ago)
Culinary Masterpiece – keep ‘me coming!