Soft boiled delicate quail eggs

| June 25, 2014 | Reply

The beauty of a tiny soft-boiled quails’ egg is a yolk with the texture of a velvety yellow texture, surrounded by a white that is tender but not runny. And… they are good.

Servings: –

Υou need:

  • water soft boiled delicate quail eggs
  • quails’ eggs, room temperature
  • salt and pepper (optional)


Place a 0.5L of water into the freezer.

Bring a small pan of water to the boil.

Turn the heat to low and let quails’ eggs to cook for just two minutes and 15 seconds (soft-boiled) or three minutes (hard-boiled).

Then remove them with a slotted spoon and transfer to room temperature bath.

Let sit for 30 seconds.

Tap the eggs against a hard surface to crack the shell.

When time is up, plunge the eggs into the cold bath (0.5L water) for 30 seconds longer.

Next, peel away the shell and membrane.

mycookingsecrets tip:

You cannot pass up the fact that quails’ eggs  are a positive source of vitamin B12, folate, protein and selenium.

Despite the above mentioned  data do not overdo it by eating them, because the tricky part is that these eggs are high in cholesterol.

You can make the quails’ eggs easier to peel by deeping them into the cold bath (during peeling).

It will then readily flake away, but be careful and be very gentle without turning the tender white into a mess! Season with salt and pepper, to taste.

soft boiled delicate quail eggs

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Category: Base recipes

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