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.
Ingredients
- 12 fresh quail eggs
- 1 tablespoon white vinegar
- Water enough to cover the eggs
- Ice water for cooling
Instructions
- Place Eggs in Pot: Put quail eggs in a small saucepan and add enough cold water to cover them completely.
- Add Vinegar: Pour in the white vinegar. This helps keep the shells intact and makes peeling easier.
- Bring to Boil: Heat on medium-high until the water gently boils.
- Boil for 2–3 Minutes (Soft-Boiled) or 4–5 Minutes (Hard-Boiled): Let the eggs cook, watching the clock closely.
- 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.
- Rapid Cool: Move the eggs using a slotted spoon straight into a bowl of ice water.
- Peel Carefully: Tap each egg’s shell gently and peel under running water or in a bowl of water.
- 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.
• Use cold water and an ice bath to make peeling simpler.
• Adjust cooking times to get softer or firmer yolks as you like.