A few years ago, I had a salad at the Cactus Club in downtown Vancouver and it had sliced quail eggs in it and they were delicious. So when I saw them in my local grocery store, I decided to pick up a couple of dozen. Since the eggs are so small, a couple dozen isn’t much.
I actually had no idea they were so pretty in the shell.
How to Boil Quail Eggs
1. Always inspect your quail eggs before cooking them. They can crack and because they are small, you may not notice the cracks.
2. Discard any damaged eggs and gently put the rest in a pot.
3. Cover the eggs with water. Add 1 tablespoon of vinegar (it will soften the shells) and a bit of salt.
4. Bring to a boil and reduce heat to simmer. Cook them for just about 2-3 minutes to get a yolk that is slightly soft. Boil any longer than that, you’ll get totally hard-boiled eggs and they aren’t quite as special.
5. Place the pot in your sink and run cold water over the eggs for a minute or two to cool the eggs.
6. Peel the eggs – it takes patience. You will probably want to rinse the eggs before serving because small bits of shell often remains on the egg.
Enjoy! Slice them up for salads, put them on sandwiches or eat them on their own.