It all works out in the end. Even when it doesn’t.

In two shakes of a lamb’s tail, it will be Christmas. But you could jerk that gentle animal’s hindmost appendage up and down until Peter Cottontail comes hopping down the bunny trail and still never know why this column begins with those two cryptic sentences.

You’ll know why and well before Easter, though, if I simply share a story. One that contains no Easter eggs, only quail eggs, four satisfying meals — and an awful Christmas gift idea.

Around this time each year, I’ll write an article featuring a few health-related Christmas gift ideas. Sometimes it’s because I’ve received a product from a publicist in the hope I’ll write about it.

In November, Georgina Taylor at Publicity for Good offered me one that piqued my interest. A nutrient-dense superfood “packed with remarkable nutritional benefits including supporting heart health, allergy relief, immune system function, and digestive system.”

All-natural and antibiotic-free quail eggs and compliments of Manchester Farms.

The backstory here is that for about the last 25 years, my supper three times each week has featured an omelet made with six egg whites and one egg yolk, and for the dozen years or so before that, I was eating a nine-egg-only-whites omelet for lunch on days I lifted weights. So it’s no big mystery why I said yes to the offer.

But the big enigma is why in the world I ever considered quail eggs as a Christmas gift possibility.

I imagine it’s because I believe the best gifts to give are ones the recipients would never buy for themselves even though doing so would in some way shape or form would be a benefit to them.

Following that line of thinking and the impressive nutritional profile of quail eggs, giving them as a Christmas gift would actually make more sense than, let’s say, four calling birds, three French hens, or two turtledoves ... except. Except eggs break easily and require refrigeration.

And quail eggs are tiny, about one inch in length. So tiny I received 90 of them to taste test, along with two pairs of odd-looking scissors, which have only blade and the second arm ending in a circle to accept about a quarter of a quail egg.

So you place an end in there, engage the blade, and snip off the end of the shell. The implement works well, but the process is time intensive, especially if you’re creating an omelet that’s the caloric equivalent of the ones I make for myself.

When I did, I topped it as I usually do with three teaspoons of no-sugar added ketchup and one slice of fat-free cheese for comparison’s sake. A slight difference in taste — one that I would characterize, albeit vaguely, as “cleaner” — was about the only difference I detected.

Which is what I told my brother a few days later when I made him a quail omelet. He took a few bites of his and then said, “I believe I have a better word for your article. How about ‘delicious’?”

His response came as a surprise, and here’s why. For years, my brother has gone to breakfast once a month with three high school buddies and to a place where there’s an actual omelet chef.

And guess what my brother and his buddies always order?

So when he said, “The guys would absolutely love this,” I knew I’d eaten my last quail egg omelet. That I’d use the remaining eggs to see if quail eggs have general appeal by feeding the rest to two senior citizens who are definitely set in their eating habits.

Both my father and his significant other asked for theirs to be scrambled and used some ketchup. As they ate, I told them the single word my brother had used to describe his omelet.

Sylvia replied, “Delicious, you bet. But the word that pops into my head is ‘very fluffy.’”

Now the wise guy in me almost reminded a lady pushing 90 “very fluffy” is two words. I held him in check then, but will now let him tell you Manchester Farms’ other suggestions for quail eggs: to be hard boiled and added in salads; deviled and served as appetizers; or fried and placed atop gourmet burgers.

But the practical guy in me wants a say in this matter, too.

He’s thinking (and probably right along with you) that we all tend to be creatures of habit, so is a single article about four pleasant-tasting meals really going to change a chicken egg eater into a quail egg eater? That may be a moot point, but this next one’s not — and it’s as practical as they come.

For as I’ve written dozens (maybe hundreds) of times before, there’s one habit you need to establish if you’re truly serious about doing all you can do to ensure your optimal fitness and health. To constantly and intelligently experiment with how you’re exercising and what you’re eating.

So if you enjoy the taste of eggs, why not try a type that’s both good tasting and good for you?