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.
Ingredients
Method
- 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.
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how the devil do you get the shells off the little blighters? i failed terribly and could only use the yolks!
It’s been a while since I made them. If I remember, I let them cool significantly before peeling, then used an egg shell peeler. I don’t always use it though. Letting them cool, and contract a little inside the shell helps here, but as I tend to use them in salads, I don’t mind them on the cooler side.
Let the eggs cool. Then put them in a plastic container with a lid. Give them a good shake (up and down) about 15-20 times. The shells will crackle all over the eggs. Then, just remove the eggs from the container and peel away the crackled shells. Really easy!
Have you tried to fry them – we’ve seen them used in tapas in Spain and look amazing – is there a frying gizmo that keeps them intact? Gracias, Gary
I had a real thing for quails eggs once. I don’t think I was even pregnant at the time. Anyway, I ate too many and put myself right off them, but looking at this post, I’m tempted to try again.
I struggled to eat the first one, but when I managed to get used to the idea that they are really no different from eating a chicken egg, I got over it. They’re a lovely size for kids salads too.