Quail Egg Recipe
Make Quail Egg Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Quail eggs (basic preparation)
Seasoning & serving
Method
Quail eggs (basic preparation)
- 1
Bring water to a gentle boil
Place 4 cups of cold water in a small saucepan (large enough to hold eggs in a single layer). Add 1 teaspoon salt. Bring the water to a gentle rolling boil over medium-high heat.
- 2
Prepare an ice bath
While the water heats, fill a medium bowl with 2 cups ice and enough cold water to make an ice bath. Set near the stove.
- 3
Lower the eggs in
Using a small spider/skimmer or spoon, gently lower the 12 quail eggs into the boiling water one by one to avoid cracking. Reduce heat so the water maintains a gentle simmer.
- 4
Cook to desired doneness
For soft-set runny yolks: simmer for 2 minutes. For jammy slightly set yolks: simmer for 2.5–3 minutes. For fully hard-cooked yolks: simmer for 4 minutes. Keep exact time from the moment eggs enter the water and maintain gentle simmer (not vigorous boil) to avoid cracking.
- 5
Shock in ice bath
When the time is up, immediately transfer the eggs to the prepared ice bath with a slotted spoon. Let them sit for at least 2 minutes (soft) or 5 minutes (hard) to stop cooking and make peeling easier.
- 6
Seasoning & serving
- 7
Finish with butter and seasoning
Place the peeled warm eggs on a plate. Dot with 1 tablespoon unsalted butter while eggs are slightly warm so it melts over them. Sprinkle 1/4 teaspoon sea salt flakes and 1/8 teaspoon freshly ground black pepper evenly.
- 8
Garnish
Scatter 1 tablespoon finely chopped chives over the eggs for freshness and color.
- 9
Optional Asian-style dressing
If using a savory dressing, mix 1 teaspoon soy sauce (or ponzu) with 1/4 teaspoon toasted sesame oil. Drizzle very lightly over eggs (a little goes a long way) for an umami finish.
- 10
Serve
Serve eggs whole as an appetizer or halve them for presentation (soft or jammy yolks will be slightly runny). These are excellent on toast, in salads, as part of a charcuterie board, or as bite-sized canapés.
