What Ondine described sounds like quail eggs as well, although quail eggs are probably much smaller. I love having quail eggs as dessert. You can make soup out of chopped ginger and brown sugar. While the water is boiling, you remove from heat, crack quail eggs and drop them into the pot, and let them get cooked by the residual heat. I also use quail eggs when making Saru Soba, which is cold buckwheat noodles, sprinkled with fresh Wakame seaweed, dried Nori seaweed, and Wasabi, then dipped in dipping sauce, dry seaweed and wasabi. I add quail eggs to the dipping sauce as well. Or you can probably fry them and eat them with a few drops of Maggi soy sauce. I've got a feeling that Guinea Fowl eggs can be consumed in the same fashion as well. I wonder if Queen Victoria market would have these eggs... "