Hard-Boiled Quail Eggs
Hard-boiled quail eggs may look delicate, but they’re surprisingly easy to peel! These petite eggs add an elegant touch to salads, crostini, or charcuterie boards. Boiled in just four minutes, they’re ready in no time and are an easy upgrade to your everyday garnishes or snack trays.
Quail eggs might be small, but they make a big impression! These tiny, speckled eggs are quick to cook and much easier to peel than you might expect. After a quick boil and chill, the shells slip off cleanly, revealing perfectly smooth whites and delicate yolks.
They’re perfect for adding a gourmet touch to everyday salads, appetizer platters, or crostini. Whether halved, sliced, or served whole, hard-boiled quail eggs bring charm and elegance to any dish.
❤️ Why You’ll Love These Hard-Boiled Quail Eggs
Quick and easy. Just 4 minutes of boiling time and a quick ice bath are all it takes.
Elegant presentation. Their petite size and creamy yolk make them ideal for salads and appetizers.
Surprisingly easy to peel. A quick crack and soak make shell removal simple.
Great for entertaining. Add them to a brunch board, charcuterie spread, or fancy hors d’oeuvres.
How to Boil Quail Eggs
- Bring a pot of water to a boil. Use enough water to fully cover the eggs once added.
- Lower the eggs into the water. Carefully add the quail eggs using a slotted spoon.
- Cook the quail eggs for 4 minutes, then transfer them immediately to an ice bath.
- Gently crack the shells in a few places and return the eggs to the ice water for several minutes.
- Peel the eggs under cool running water and serve as desired.
Serving Suggestions
- Add to an arugula or mixed greens salad for visual appeal and a protein boost.
- Top crostini or canapés with halved quail eggs and a touch of aioli or caviar.
- Serve them on charcuterie boards alongside cured meats and cheeses.
- Pair with smoked salmon or anchovy fillets on a brunch platter.
How to Store and Reheat
Refrigerate. Store peeled or unpeeled quail eggs in an airtight container in the fridge for up to 5 days.
Freeze? Freezing is not recommended, as the texture may become rubbery.
To Serve. Bring to room temperature for serving or reheat gently in warm water if needed.
Hard-Boiled Quail Eggs
These easy-to-peel hard-boiled quail eggs are a pretty and protein-rich addition to salads, crostini, and appetizer boards.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 6 servings 1x
- Category: Eggs, Appetizers
- Method: Boil
- Cuisine: American
Ingredients
- 1 dozen quail eggs
Instructions
- Prepare a bowl of ice water. Fill a bowl with ice and water and set aside.
- Bring a saucepan of water to a boil. Fill a saucepan with enough water to fully cover the eggs (but don’t add the eggs yet). Bring the water to a gentle boil. With a slotted spoon, carefully lower the eggs into the boiling water.
- Cook the eggs. Boil the quail eggs for 4 minutes. With a slotted spoon, transfer the eggs to the ice water and let them cool for a minute, or just until cool enough to handle.
- Prepare the eggs for peeling. Remove an egg and gently tap it on the counter to crack in several places. Or tap in several places with a knife. Repeat with the remaining eggs. Put the cracked egg back in the ice water for about 3 to 5 minutes.
- Peel the eggs. Remove and peel the eggs under cool running water. Start any cracked place on the egg; slide a fingernail under the shell and membrane to start peeling. Once you begin peeling the shell and membrane away, just keep peeling gently until the whole shell is removed. Rinse and repeat with the remaining eggs.
Nutrition
- Serving Size: 2 eggs
- Calories: 28
- Sugar: 0.1 g
- Sodium: 25.4 mg
- Fat: 2 g
- Trans Fat:
- Carbohydrates: 0.1 g
- Fiber: 0 g
- Protein: 2.3 g
