Quails eggs are easier to cook than we think, and because they are so small, the cook very fast. They make the perfect sized eggs to go with salads and side dishes and taste creamy and light.
Quails Eggs – Soft and Hard Boiled
Ingredients
- Quails Eggs
- Boiling Water
Instructions
- For Hard Boiled Quails Eggs: Place Quails Eggs in boiling water for 4 minutes. Drain, rinse under cold tap and peel off shells to serve.
- For Soft Boiled Quails Eggs: Place Quails Eggs in boiling water for 2.5 - 3 minutes. Drain, rinse under cold tap, and peel off shells to serve.
Notes
Don't overcrowd the pan, though 12 quail eggs will happily sit on a medium sized pan with enough water to cover all the eggs. Make sure your eggs go into boiling water and a slotted spoon is best for putting them in and taking them out with the least damage to the eggs. Cool the eggs down under water to be able to peel the shells off. The shells can be tricky to remove, so take your time with them.
For your dry potato, look for Kerrs Pink, September onwards.
My nana used to say it to me, I’m sure I heard my mam say it too. We were from…
This is the first recipe I've used in my new breadmaker and the family are all loving it!