Quail eggs have a similar flavor to chicken eggs, but their petite size (five quail eggs equal to one large chicken egg) and pretty, speckled shell have made them popular with gourmets. The shells range in color from dark brown to blue or white. Quail eggs are often hard-boiled and served as an hors d’oeuvre with sea salt, with caviar, with baby greens or other salad treatment, on gourmet pizza, as a soup garnish or other garnish treatment. They can be fried and served with pancetta and brioche as a gourmet BLT. One of the most famous uses is in sushi, atop sea urchin (uni).