Cabrales - I've been curious about this dish by Ferran Adrià for some time now...sounds good eh? The latest issue of Great Chefs magazine has a small piece on how the eggs are created. Quite simply, quail eggs are poached in the common manner and then the egg white strands are cut/cleaned up with scissors. To create the gold leaf, discs of glucose are painted with gold leaf. one disc is placed on top of an egg and then it's placed under a salamander so the disc melts and envelops the egg. the egg is flipped over, and another disc is placed and under the salamander it goes, so the whole egg is enclosed in the gold leaf. any comments on how it might taste other than the glucose being sweet? from my experience, gold leaf does not have much of a distinguishable taste, maybe because it's used so sparringly? mike edit: i should add that i'm fairly sure the eggs in question are the same.