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
- Quails Eggs
- Boiling Water
- 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.
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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