Description
Small, speckled, and surprisingly versatile, Coturnix quail eggs are one of the staples here at Waterberg Quails.
They can be used much like chicken eggs and are lovely boiled, fried, pickled, baked, or added to salads and snack platters. Their tiny size makes them especially fun for children, lunchboxes, and bite-sized dishes.
As a rough kitchen guide, 4 to 5 quail eggs are approximately equal to one chicken egg, although egg sizes naturally vary.
Simple Boiled Quail Eggs
Ingredients
Quail eggs
Water
A bowl of cold or iced water
Method
Bring a small pot of water to the boil.
Gently lower in the quail eggs and boil for around 3 to 4 minutes for hard-boiled eggs.
Remove and immediately place them into cold water to cool.
Gently crack the shell all over, then peel. Quail eggs have a surprisingly tough little membrane beneath the shell, so peeling under running water can help.
Enjoy with a little salt, add them to salads, or pop them straight into a lunchbox.
Tammy’s tip: Roll the cooled egg gently on the counter to crack the shell all over before peeling. Tiny eggs, thick membrane.
