How To Boil And Peel Quail Eggs Recipes

HARD BOILED QUAIL EGGS

Steps:

• Fill an appropriate sized saucepan with enough water to cover eggs by one inch. Do not add eggs yet.
• Bring water to a full boil. Gently add eggs - I lower them in with a slotted spoon.
• Maintain a light boil and cook for 3-4 minutes.
• Carefully drain hot water and fill saucepan with ice cold water.
• I find hard-boiled quail eggs are best served warm. Peel & serve or refrigerate until ready to use.

HOW TO BOIL AND PEEL QUAIL EGGS

Steps:

• 1) Place the quail eggs in a medium saucepan. Add cold tap water. Place the pan over medium-high heat and bring the water to a boil.
• 2) Then take the pan off the heat, cover with a lid and let them boil in the hot water for 6 minutes for hard-boiled quail eggs. If you want soft-boiled quail eggs: bring the water to a boil, turn off the heat and keep the quail eggs in the hot water for another minute. Then remove the eggs immediately and carefully refresh them under cold running tap water.

PERFECT HARD BOILED QUAIL EGGS

Steps:

• 1. Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
• 2. Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
• 3. Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
• 4. Peel and enjoy. Yes, the inside of quail egg shells is a light blue.
• 5. Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, wontons, soups, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.

HARD-BOILED EGGS IN THE OVEN

Steps:

• Preheat oven to 325°. Place 6 eggs in silicone muffin cups. Bake 25-30 minutes; remove from oven. Rinse eggs in cold water and place in ice water until completely cooled. Drain and refrigerate. Remove shells; if desired, cut eggs before serving.