How to Boil Easy-Peel Quail Eggs Recipe by cookpad.japan (2024)

FAQs

What is the best way to boil eggs for easy peeling? ›

Bring to a boil, then cover the pot and turn off the heat. Let the eggs cook, covered, for 9 to 12 minutes, depending on your desired done-ness (see photo). Transfer the eggs to a bowl of ice water and chill for 14 minutes. This makes the eggs easier to peel.

Before boiling, wash and clean the eggs. Fill a small pot halfway with water and bring to a boil. Place the eggs in a long-handled slotted spoon, and gently place in the pot. To keep the yolks in the center of the shell (which is particularly useful when making deviled eggs), stir the water gently as the eggs cook.

Use a slotted spoon to gently place the raw quail's eggs into the boiling water. Boil quail eggs for 1 ½ minutes for a soft boil/runny yolk. Boil quail eggs for 2 minutes for a medium boil/semi soft yolk. Boil quail eggs for 2 ½ minutes for a hard boil/set yolk.

Eggs in General

Hard-cooked eggs may be difficult to peel if they are very fresh. This is because an egg shrinks inside during storage, which pulls the inner membrane away from the inside of the shell. For this reason, a hard-cooked egg will peel more easily if it has been stored for 1 or 2 weeks before it is cooked.

It's not necessary to add anything to the water. Some people also swear that adding a bit of salt, vinegar or even baking soda to the boiling water makes eggs easier to peel and/or makes them taste better. We, however, prefer the simplicity of plain ol' water.

Shock in cold water and gently shake.

Return the eggs to the pot and gently shake it back and forth to lightly crack the shells. Immediately add cold water and a few ice cubes and let sit until cool enough to handle; it will take about five minutes to serve warm or 15 minutes to serve cold.

The vinegar in the water makes the eggs easier to peel. Here's why: The vinegar's acid not only dissolves some of the calcium carbonate in the shell, it also helps the whites set faster. Running the hard-boiled eggs under cold running water as you're peeling, meanwhile, helps the shell separate from the membrane.

The best way to keep your cute li'l quail eggs fresh is to pop them into the fridge as soon as you get home… but make sure you don't wash them! Washing will remove the protective “bloom” that keeps bacteria from penetrating the shell.

If you soak this egg shell in vinegar (which is about 4% acetic acid), you start a chemical reaction that dissolves the calcium carbonate shell. The acetic acid reacts with the calcium carbonate in the egg shell and releases carbon dioxide gas that you see as bubbles on the shell.

Place the quail eggs in a pot, and cover with water. Set the heat to high, and once the water begins to simmer, roll the eggs around in the pot with cooking chopsticks. Rolling them around will move the yolk into the center of the egg. Bring the water to a boil, boil for 3 minutes, then turn off the heat.

Should you boil water first before boiling eggs? ›

You might have heard that you should drop your eggs into room temperature or cold water and then bring the water to a boil. This is a myth. In our tests, bringing the water to a boil first and then lowering the eggs into the bath made for easy peeling and more accurate timing.

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!

This is because the egg white or "albumen" in a fresh egg has a relatively low pH level, making it acidic. When cooked, these fresh egg whites bond strongly to the inner shell's membrane. As an egg ages, the pH level rises and the inner membrane is less likely to bond to the albumen, so the shell peels off much easier.

Add baking soda to a pot of cold water. Make sure the eggs are covered by 2 inches of water. When the water reaches a rolling boil, let them slow boil 12 minutes; remove from heat. Stop the cooking process by adding ice to to the water.