Quail eggs are little bite-sized beauties that pack a real punch — they’re delicious and nutritious!
There’s a TON of recipes that feature quail eggs out there (check out our recipe library!) and some rely on boiled quail eggs.
But how, exactly, do you boil these cuties?
Glad you asked!
Boiling a quail egg is similar to boiling a chicken egg, but it takes a lot less time — so you can whip them up whenever you want a quick, tasty little snack!
Just follow these simple steps:
Fill a pot with water and bring it to a full, rolling boil. If you add a bit of vinegar to the water, it’ll make the eggs easier to peel. Note: Sometimes the eggs will crack if you put them into to boiling water straight from the fridge. To avoid this, set them in warm water while the water on the stove boils.
Carefully add the quail eggs to the boiling water (dropping them in gently with a spoon will keep your fingers away from the boiling water). And here’s a pro tip for you — if you want the yolk to be centered, stir them gently while they cook!
Set the timer! When cooking quail eggs, seconds count, so make sure not to over-boil them.
After two minutes the whites will be soft with a runny yolk
After two and a half minutes the whites will be set with a thick, runny yolk
After three minutes the yolk will be partially set with a wee soft patch in the middle
At the four-minute mark, your quail egg will be completely hard-boiled
If you leave it longer than that, you’ll have a little rubber ball, and you may as well start over again…
Once you’ve boiled your quail egg for the desired number of minutes, put them immediately into a nice, cold water bath so they don’t overcook.
Now they’re ready to peel and eat!
How to peel quail eggs
Once your eggs have cooled they’re ready to peel but be careful, they’re tiny (and oh, so cute!).
Put down a paper towel to catch any eggshell pieces that fall as you peel the eggs.
Take each egg out of the bowl of water where they've cooled.
Tap each egg on something hard to crack the shell.
Gently roll each egg to crack the rest of its shell.
But there’s more than one way to peel a boiled quail egg…
A trick some chefs swear by is to soak the boiled egg in white vinegar for a few hours or even overnight! This dissolves the shell and just leaves the membrane, making it super-easy to peel.
Getting the shell off is actually the easy part. The membrane surrounding the egg is quite thick (to protect these little guys) so you may want to use a pair of scissors or a sharp knife to pierce it.
How long will hard-boiled quail eggs stay fresh?
While boiled quail eggs are best eaten fresh, they will keep in the fridge for up to a week whereas raw quail eggs can be kept for four or five weeks (the boiling process removes the egg’s protective coating).
But my bet is they won’t last that long… you’ll be popping them in your mouth every time you open the fridge! (Yes, they’re that good!)
No matter how you cook your quail eggs, they’re delicious and healthy — in salads, in baked goods, for lunch or dinner (in a box, with a fox… ) or just on their own.
Place the pan over high heat and bring the water to a boil. Use a large spoon to gently ease the eggs into the water a few at a time. Once the eggs are all in, start timing for 3 1/2 minutes. When the time is up, scoop the eggs into the ice water and allow them to chill for about 5 minutes.
Place the pot or pan on a stovetop and heat on high, bringing the water to a rolling boil. Once boiling, add the quail eggs. Start your timer! Let the eggs boil for two minutes (soft-boiled), three minutes (medium-boiled) or three and a half minutes (hard-boiled).
Start the timer – 6 minutes for runny yolks, 8 minutes for soft boiled, 10 minutes for classic hard boiled, 15 minutes for unpleasant rubbery whites and powdery dry yolks. Transfer into a large bowl or sink of cold water. Peel under water starting from the base (it's easier).
The nutritional value of quail eggs is similar to chicken eggs, but since quail eggs are so small, you can eat more of them. Three to four quail eggs is the equivalent of a single chicken egg. Meaning 6 to 12 quail eggs is a reasonable amount to eat per day!
For one to four eggs, bring the water to a rolling boil, cover the pot, and turn the heat down to its lowest setting for 12-14 minutes. For five to eight eggs, cook for 15 to 18 minutes. For nine to one dozen eggs, cook for 20 minutes. After cooking, transfer the eggs to a bowl of ice water.
The meat is cooked through when it is firm and the meat has shrunk just slightly up the drumstick. Basting the quail legs with a glaze is a good way to keep them moist and add an additional layer of flavor.
A soft boiled egg is boiled for a shorter amount of time, typically 4-6 minutes, so that the yolk remains runny while the white is only partially set. A hard boiled egg is boiled for a longer amount of time, typically 10-12 minutes, so that both the yolk and white are fully cooked and solid.
Overcooked eggs will result in a very hard yolk and sometimes a green ring around the yolk. They will also have a slightly unpleasant sulfur smell after sitting in the fridge. I recommend cooking them for no longer than 12 minutes and transferring them to a large bowl of ice water as soon as they are done cooking.
Overcooked hard boiled eggs have an unappealing greenish ring around the yolks. We want our yolks to come out sunshine-yellow, so transfer the eggs to an ice bath to stop the cooking process as soon as they come out of the pot. This step is also crucial for making hard boiled eggs that are easy to peel.
Quail eggs contain more yolk – something to note for those watching their cholesterol. However, they have more fat and protein. While they have higher levels of vitamins and iron, the difference from that of a chicken egg is minimal. Quail eggs are also decidedly creamier.
— As we mentioned above, you can use quail eggs anytime you would use chicken eggs, whether you're frying, scrambling, poaching or boiling them. You can even use them raw in smoothies! Hard boil them for snacks or for salads. — Hard-boiled eggs are perfect for a midday snack or as a garnish for salads.
Cover the pan and quickly bring the water just to boiling. Turn off the heat and let the eggs stand, covered, 12 minutes for medium-size eggs, 15 minutes for large eggs and 18 minutes for extra-large eggs.
The Spin. To test this popular trick, I laid both eggs on a smooth, flat surface and gave them a light spin. The boiled egg spun quickly, smoothly, and without any wobble.
Quail eggs contain more yolk – something to note for those watching their cholesterol. However, they have more fat and protein. While they have higher levels of vitamins and iron, the difference from that of a chicken egg is minimal. Quail eggs are also decidedly creamier.
Because they're boiled prior to canning, this staple of Thai cooking and many other cuisines can be enjoyed right out of the can. When compared to fresh quail eggs, the canned variety is said to have a richer, earthier flavor, with fresh, grassy notes throughout.
The taste of quail eggs is similar to chicken eggs, so if you're already an egg lover, you'll like them just fine. The biggest difference is that quail eggs have a richer and creamier taste and texture. The reason for all the richness is the fact that quail's eggs have a much higher yolk-to-white ratio.
Quail eggs are tiny but that isn't the only thing that makes them different. They tend to easily have whits and yolks seperate. This is no problem for scrambled eggs or boiled ones but if you are trying them sunny side up or over easy, it can be.
Introduction: My name is Francesca Jacobs Ret, I am a innocent, super, beautiful, charming, lucky, gentle, clever person who loves writing and wants to share my knowledge and understanding with you.
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