Oooh ~ these Hard-Boiled Quail Eggs are my new favorite snack! Even though they are small, I think they are easier to peel than chicken eggs. The shells are more delicate so it doesn’t “grab” the whites as easily. Also, the the white to yolk ratio is better ~ more yolk! Make these, peel them and keep them in the refrigerator to pop as a snack or to add to your salad. A perfect little protein. And, quite frankly, they are just adorable.
If you can’t find these at your local grocer, check out a nearby Asian Market ~ they should have them. Look around while you’re there. They generally carry a different variety of produce to play around with in the kitchen (I noticed a beautiful selection of mushrooms ~ beech, oyster, etc.).
Hard-Boiled Quail Eggs
- Place quail eggs in a medium saucepan and fill with water until it hits right above the eggs.
- Bring to a boil. Reduce heat to a simmer and cook for 2.5 minutes.
- Drain hot water and and rinse eggs with cool faucet water. Add ice to the saucepan. This not only stops the cooking process, but it will make it easier to peel the shell.