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Easy Boiled Quail Eggs

Easy Boiled Quail Eggs

These quail eggs are boiled to perfection, creating a smooth taste and velvety yolk. Each little egg is easy to peel, thanks to a quick vinegar rinse, and they’re packed with nutrients. Enjoy them as a snack, salad topping, or a fun appetizer at your next gathering.
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 2 servings
Course: Appetizer, Snack
Cuisine: global
Calories: 70
Ingredients Method Notes

Ingredients
  

  • 12 fresh quail eggs
  • 1 tablespoon white vinegar
  • Water enough to cover the eggs
  • Ice water for cooling

Method
 

  1. Place Eggs in Pot: Put quail eggs in a small saucepan and add enough cold water to cover them completely.
  2. Add Vinegar: Pour in the white vinegar. This helps keep the shells intact and makes peeling easier.
  3. Bring to Boil: Heat on medium-high until the water gently boils.
  4. Boil for 2–3 Minutes (Soft-Boiled) or 4–5 Minutes (Hard-Boiled): Let the eggs cook, watching the clock closely.
  5. Turn Off Heat and Rest: Once time is up, turn off the heat and let the eggs sit in the hot water for about 1 minute.
  6. Rapid Cool: Move the eggs using a slotted spoon straight into a bowl of ice water.
  7. Peel Carefully: Tap each egg’s shell gently and peel under running water or in a bowl of water.
  8. Serve and Enjoy: Slice them in salads, enjoy them as-is, or add to your favorite dishes.

Notes

• Boil gently to keep shells from cracking.
• Use cold water and an ice bath to make peeling simpler.
• Adjust cooking times to get softer or firmer yolks as you like.