In this bento: Pillsbury garlic stick "fingers" with almond slice "fingernails" hold on to creepy hard boiled quail eggs. They rest on a bed of penne pasta with fresh mozzarella pieces and delicious marinara sauce from Sonoma County's Pasta Etc. In the upper compartment: steamed edamame, baby carrots, slices of white/purple radish from the Santa Rosa Original Certified Farmers Market, cucumber slices, and cherry tomatoes.
Here's a closeup of the creepy quail egg. It actually had more pronounced crackles on it, but I kept in in the fridge for a day before I used it, so the cracks started to fade.
Recipe for Creepy Quail Eggs
blueberry juice or red and blue food coloring
Fill a small pot with cold water, then add about 1 or 2 tablespoons of vinegar. The vinegar will make it easier to peel the shells from the eggs. Add the quail eggs to the pot, then place on the stove. Turn the stove on to high heat and wait for the water to boil. Once the water boils, cover the pan and turn off the heat. Let the eggs sit in the covered pot for 7 minutes. Gently pour out the cooking water and pour cold water into the pan. Remove quail eggs and tap their shells to create cracks all around the surface of the eggs. Put the eggs back in the pan with the cool water. Add blue berry juice or food coloring to create a purplish brew. Let the eggs sit in the colored water for at least 2 hours to get colored effect. Remove eggs from water and gently peel. Use eggs within 24 hours for best effect.