Your Go-To Guide for Boiling Quail Eggs
Whether you like them soft-boiled or hard-boiled, boiling quail eggs only takes a couple of minutes. They are delicious, rich and nutritious. The perfect breakfast, snack or appetizer.
Quail eggs might be tiny, but they’re packed with flavor and nutrients. They’re richer than chicken eggs, cook way faster, and look extra cute on any plate. You only need a few minutes to boil them, and they’re perfect for snacking, salads, or dressing up a dish. If you’ve never tried them before, this is your sign.
Everyone who sees these eggs uses the exact words to describe them. “They’re so cute!” They are, in fact, cute but also incredibly delicious.
What you need
This recipe only requires quail eggs. For easier peeling, use eggs that are at least two weeks old. If you have quail that you are collecting the eggs from, indicate the date they were laid on the package you store them in. If you purchase eggs from a farm, you may be unable to determine how old the eggs are unless the supplier has labeled them.
How to Make Them
Hard-Boiled Eggs
Set a trivet or a vegetable steamer in an instant pot with two cups of water. Set the cooker on high and set the timer to two minutes.
Once the timer goes off, let the pot natural release for two minutes. Then manually release the remaining pressure. Immediately plunge the eggs into an ice bath or run cold water in the pot until the eggs are cool.
To peel the eggs. Crack a spot on the counter (or use the back of a paring knife), then roll them on the counter. Don’t put too much pressure on them, or you’ll crush them.
Pick off a spot. Be sure that the inner membrane breaks. If not, pinch it between your thumb and forefinger and pull. The membrane is generally thicker than a chicken egg. If chunks of shell are left on the eggs, rinse them under cold water.
To Cook Them on the Stovetop
Bring water to a boil in a small pan. Once the water boils, add the raw quail eggs with a slotted spoon and boil for three and a half minutes.
Remove them with a slotted spoon. Plunge the eggs into a bowl of ice water or run cold water over them until cool.
Peel the eggs as above.
Soft Boiled Quail Eggs
We don’t recommend using the instant pot for soft-boiled eggs.
You will cook them exactly like the hard-boiled eggs on the stovetop in the steps above. Instead of the three and a half minutes, boil them for only 1½ minutes. Plunge them into the water bath.
Peel them as above, but be aware they will be more fragile than the hard-boiled eggs, so be extra gentle.
How to Store Them
Peel the eggs immediately. They will be easier to peel. Once peeled, place the eggs in an airtight storage container. Refrigerate for up to four days. Do not freeze- the whites get a weird, rubbery texture.
Pro Tips
- Use older eggs for boiling. Eggs that are over two weeks old will peel easier than fresh eggs.
- Let the eggs come to room temperature for about 30 minutes before boiling so they don’t crack.
- Some people recommend adding white vinegar to hot water when boiling eggs so they peel more easily. We’ve found no to very little difference in ease of peeling.
- To cut the eggs in half, use a sharp knife and cut them from the tip end to the wide end.
- If the eggs are very hard to peel, it helps to run to them under cold water to help remove the membrane.
- Both hard-boiled and soft-boiled eggs are delicious with just a sprinkle of salt and pepper.
How to Use Hard-boiled Quail Eggs
- Deviled Quail Eggs
- Quail Egg Salad
- Chef Salads
- Cottage Cheese Toast
- Avocado Toast
- Canapes
- Charcuterie Boards
How to Use Soft-boiled Quail Eggs
- Breakfast staple with a piece of hearty bread
- Ramen Noodles
- English Muffin Sandwich
- Roasted Vegetables
These delicious little bites are a delicacy and fun to serve to friends and family.
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I hope you enjoyed the recipe today.
Enjoy. And have fun cooking!
Boiled Quail Eggs
Ingredients
- 20 quail eggs
Instructions
- Remove the eggs from the fridge about 30 minutes before cooking to reduce cracking.20 quail eggs
Hard-boiled Instant Pot
- Set a trivet or a vegetable steamer in an instant pot with two cups of water. Set the cooker on high and set the timer to two minutes.
- Once the timer goes off, let the pot natural release for two minutes. Then manually release the remaining pressure. Immediately plunge the eggs into an ice bath or run cold water in the pot until the eggs are cool.
Stovetop Method
- Bring water to a boil in a small saucepan. Once the water boils, add the eggs and boil for three and a half minutes.
- Remove them with a slotted spoon. Plunge the eggs into a bowl of ice water or run cold water over them until cool.
How to Peel Quail Eggs
- To peel the eggs. Crack a spot on the counter (or use the back of a paring knife), then roll them on the counter. Don’t put too much pressure on them, or you’ll crush them.
- Pick off a spot. Be sure that the inner membrane breaks. If not, pinch it between your thumb and forefinger and pull. The membrane is generally thicker than a chicken egg. Continue peeling the eggs until most of the shell is removed. If chunks of shell are left on the eggs, rinse them under cold water.
Soft-boiled Quail Eggs
- Bring enough water to cover all of the eggs with an inch of water to a boil in a medium saucepan. Once the water boils, drop the eggs into the boiling water with a slotted spoon. Boil for 1½ minutes.
- Immediately remove the eggs to a bowl filled with ice water. Let them cool.
- Peel the eggs as in the instructions above. Soft-boiled eggs are a bit more fragile, so peel them carefully.
- Use a sharp knife to cut the eggs in half from tip to base.
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Pro Tips
- Use older eggs for boiling. Eggs that are over two weeks old will peel easier than fresh eggs.
- Let the eggs come to room temperature for about 30 minutes before boiling so they don’t crack.
- Some people recommend adding white vinegar to hot water when boiling eggs so they peel more easily. We’ve found no to very little difference in ease of peeling.
- To cut the eggs in half, use a sharp knife and cut them from the tip end to the wide end.
- Both hard boiled and soft boiled eggs are delicious with just a sprinkle of salt a pepper.
