Description
Quail eggs are a delicate and nutrient-packed ingredient, perfect for elevating salads, appetizers, or small plates. Their creamy yolks and tender whites make them a gourmet addition to any dish. This recipe focuses on soft-boiling the eggs and highlights creative ways to use them.
Ingredients
Scale
- 12 quail eggs
- Water for boiling
- Salt (optional, for seasoning)
Instructions
- Boil Water: Bring a small pot of water to a gentle boil.
- Add Eggs: Carefully lower the quail eggs into the water using a slotted spoon.
- Cook: For soft-boiled eggs, cook for 2 minutes. For hard-boiled, cook for 4 minutes.
- Cool: Remove the eggs and immediately place them in an ice water bath for 2 minutes to stop cooking.
- Peel: Gently crack the shell and peel, starting at the rounded end for easier removal.
- Serve warm with a sprinkle of salt or use in various dishes.
Notes
- Quail eggs cook much faster than chicken eggs, so monitor cooking times carefully.
- To make peeling easier, lightly crack the eggs and roll them gently before removing the shell.
- Store unpeeled, hard-boiled quail eggs in the refrigerator for up to 5 days.
- Quail eggs are a great source of protein and vitamins, making them a healthy addition to any meal.