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Hard-Boiled Quail Eggs

Boiled quail eggs served on a white dish with some cut in half.
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These easy-to-peel hard-boiled quail eggs are a pretty and protein-rich addition to salads, crostini, and appetizer boards.

Ingredients

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  • 1 dozen quail eggs

Instructions

  1. Prepare a bowl of ice water. Fill a bowl with ice and water and set aside.
  2. 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.
  3. 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.
  4. 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.
  5. 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

Find it online: https://classic-recipes.com/hard-boiled-quail-eggs/