With all the cooking and baking inspiration that is readily available (read: forced upon you) leading up to the holiday season, it’s natural to want to try and impress family and friends with something special from your own kitchen.

Quail eggs are one of those foods that sound impressive by their very nature, but are actually quite easy to prepare. Chef Jonathan Poon from Parkdale hotspot Chantecler shares with us that after boiling quail eggs, soaking them in a white vinegar bath overnight will make the shells so easy to remove that they slip right off.

After peeling, these little morsels can be served as an appetizer (think mini deviled eggs), a garnish, or as a perfect addition to a warm or cold salad.

Every week, we reveal a quick kitchen tip from a Toronto chef to help make cooking at home a little bit easier. Chef Tip appears on Wednesdays.