I was feeling fancy the other week so when I spied quails eggs I grabbed them without any idea how to work them into my meal plan! It occurred to me that for many quails eggs might be a bit intimidating, they’re tiny little things and you don’t really see them in the supermarkets so they’re a bit of an unknown quantity. I love using them though! For lack of any suitable dish in my menu plan that week I simply soft boiled these and scoffed them like Malteasers with a pinch of salt! They can be tricky to peel so if you were to fancy serving them as a canape I suggest you at least get them started by peeling off half the shell. Wet hands are the trick here, makes things a lot easier!
Simply prick each egg with a pin in the larger end and place in boiling water for 2 1/2 minutes. Remove from the water and either eat warm immediately or plunge into a bowl of cold water to stop them cooking further. If you leave them to air dry then your egg will continue to cook and will become hardboiled. Rapidly cooking the egg means they stop cooking and stay soft. Peel the egg as you would any hard boiled egg, as I said above, wet hands really help here, those little shells can be stubborn! A tiny pinch of salt makes any egg sing and these are no different. Enjoy!
Anna in the kitchen 