In the pantheon of Phoodie.info favorite ingredients, quail eggs are one of the most cosmopolitan: Used in cuisines across Asia, Europe, and the Americas, quail eggs aren’t necessarily spectacular on their own, but when added to (or atop) a dish, they can both add a flavorful punctuation to the dish and serve as the glue that ties the whole thing together, elevating said dish into the culinary stratosphere. Which got us to thinking…Of all Philly’s tapas bars, Asian-fusion restaurants, and French bistros, which one serves the menu item that best uses the quail egg’s vast powers for the greater good, transforming a dish into something more than the sum of its parts? Our nominee: Tinto’s Sopa Castaño, in which the fried quail egg stands out amid the soup of truffled chestnuts, duck and mushroom hash, and pistachios, managing to be a focal point while still letting the overall combination of flavors work together. That’s our two cents, but we know that there are many other examples of quail egg deliciousness citywide…Which brings us to the big question: Which Philly quail egg concoction sings an irresistible siren song to you?