5 from 9 votes
How to Soft and Hard Boil Quail Eggs
Quail Eggs are small edible eggs that can be soft or hard boiled and eaten alone or used as an ingredient in salads, brunch recipes, as an appetizer and even as a garnish. Their size, rich flavor and creamy texture add a touch of elegance to any dish.
Prep Time
1 min
Cook Time
3 mins
Total Time
4 mins
Servings:
12
eggs
Calories:
1 kcal
Course:
Brunch
Cuisine:
American
Ingredients
- 12 quail eggs
Instructions
- Place quail eggs in a bowl of clean cold water for a quick 2 minute soak to remove unwanted dust and debris.
- Gently lower the raw, clean quail eggs into a pot of boiling water (feel free to add about a tbsp of vinegar to facilitate easy peeling). Set your timer once the Eggs are in the boiling water. Boil for 2 minutes for a soft boiled egg and between 3-4 minutes for a harder yolk.
- Once boiled, use a slotted spoon from the pot of boiling water and transfer them into a bowl of cold water. Add ice if desired. Leave them in the cold water for at least 5 minutes or so. Refrigerate quail eggs if not using them right away.
Cup of Yum
Nutrition Information
Serving
1egg
Calories
1kcal
(0%)
Carbohydrates
0.003g
(0%)
Protein
0.1g
(0%)
Fat
0.1g
(0%)
Saturated Fat
0.03g
(0%)
Polyunsaturated Fat
0.01g
(0%)
Monounsaturated Fat
0.03g
(0%)
Cholesterol
6mg
(2%)
Sodium
1mg
(0%)
Potassium
1mg
(0%)
Sugar
0.003g
(0%)
Vitamin A
4IU
(0%)
Calcium
0.5mg
(0%)
Iron
0.03mg
(0%)
Nutrition Facts
Serving: 12 eggs
Amount Per Serving
Calories 1
% Daily Value*
| Serving | 1egg | |
| Calories | 1kcal | 0% |
| Carbohydrates | 0.003g | 0% |
| Protein | 0.1g | 0% |
| Fat | 0.1g | 0% |
| Saturated Fat | 0.03g | 0% |
| Polyunsaturated Fat | 0.01g | 0% |
| Monounsaturated Fat | 0.03g | 0% |
| Cholesterol | 6mg | 2% |
| Sodium | 1mg | 0% |
| Potassium | 1mg | 0% |
| Sugar | 0.003g | 0% |
| Vitamin A | 4IU | 0% |
| Calcium | 0.5mg | 0% |
| Iron | 0.03mg | 0% |
* Percent Daily Values are based on a 2,000 calorie diet.