Hard boiled quail eggs are quail eggs placed in cold water, brought to a boil over medium high heat with a teaspoon of salt, and cooked 4 to 5 minutes from the boil for a firm yolk, or 2 to 3 minutes for a soft yolk, then cooled in cold water and peeled. They take 10 minutes of preparation and 5 minutes of cooking, and serve 4.
A bite sized snack or side with just the right amount of calories for a balanced diet.
How to Boil Quail Eggs?
The method is the same as for chicken eggs, adjusting the time to their small size; a minute more or less changes the result a lot.
Nutritional Information
Each serving of hard boiled quail eggs contains approximately 50 kcal, 5 g of protein, 3 g of fat, 1 g of carbohydrates, 0 g of fiber, 0 g of sugars, 228 mg of cholesterol, and 100 mg of sodium. These values are estimates and may vary depending on ingredients and portion sizes.
Hard Boiled Quail Eggs Recipe
Preparation: 10 minutes
Cooking: 5 minutes
Servings: 4
Ingredients
- 12 quail eggs
- 1 teaspoon of salt
- Cold water
Instructions
- Fill a medium pot a little over halfway with cold water and carefully lower the quail eggs into it. Heat over medium high and add the salt just as the water starts to boil.
- Cook the eggs to the doneness you want: 2 to 3 minutes for a soft yolk and set white, or 4 to 5 minutes for a fully cooked egg. Remove with a slotted spoon and plunge into cold water to stop the cooking.
- Peel the eggs by hand, place them in a deep dish, and eat them on their own as appetizers, as a side for main dishes, or in a spread for canapés.
Additional Tips
Count from the boil
Start timing when the water boils; their small size makes every minute count.
Ice bath
Cold water stops the cooking and makes them easier to peel.
Roll to peel
Gently roll each egg on the counter to crack the shell all over, then peel from the wide end.
Halve for salads
Halved, they add color to salads, rice, and stews.
| Original ingredient | Substitute | Ratio | Flavor note |
|---|---|---|---|
| 4 to 5 minutes | 2 to 3 minutes | 12 eggs | Soft, jammy yolk |
| Salted water | Water with vinegar | 1 tsp | Easier peeling |
| Whole eggs | Halved eggs | 12 | Better for salads |
| Chicken egg | Quail eggs | 1 = 4 to 5 | Same weight |
Frequently Asked Questions (FAQs)
1. How long do quail eggs take to boil?
Four to five minutes for hard boiled, counted from when the water boils. For a soft yolk and firm white, 2 to 3 minutes is enough.
2. Why put them in cold water?
To stop the cooking immediately so they do not keep cooking in their own heat. It also cools them enough to peel by hand.
3. When do I add salt to the water?
Just as the water starts to boil. Put the eggs in cold water filled a little over halfway, heat over medium high, and add a teaspoon of salt for 12 eggs.
4. What can I use boiled quail eggs in?
Eat them as appetizers or in a canapé spread. Their small size also suits salads and sides for stews, rice, or boiled potatoes, whole or halved.
Why Eat Quail Eggs?
Their small size makes them ideal for salads and sides for stews, rice, or potatoes, and a good way to encourage children and older adults to eat eggs. They are a source of vitamin A, vitamin B12, phosphorus, and protein.
Did You Know?
Until a few years ago, quail eggs were hard to find and associated with gourmet cooking; today they are common in supermarkets.
How to adapt this recipe to a vegan or vegetarian version?
How to adapt this recipe to a gluten-free version?
How to adapt this recipe to a keto (ketogenic) version?
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