Although I can’t eat these delicious little orbs as I am allergic to eggs, friends and family absolutely love them. This time of year, they make fantastic nibbles and canapés, and guest appearances in salads. Although available all year round I seem to use a glut of them for Christmas.
To cook the perfect quail egg, bring a pan of water, with a little salt, to the boil. Then gently add your quail eggs, keeping the water on a rolling boil.
For soft-boiled quail eggs, time for one and a half minutes. Be exact. After this time, hold the pan underneath a running cold tap to immediately stop the eggs cooking. When cool to touch (this should take about two or three minutes) the eggs are ready to peel. This is the tricky bit, and, if truth be told, I can offer little advice except practise, patience and a gentle touch.
For hard boiled, cook for two minutes 45 seconds, and follow the method above. If you cook for longer than this the yolks will start to turn grey.
Serve as nibbles, with a bowl of celery salt. They are also beautiful on a cracker with a little cream cheese and seasoning.
I love to served them with pigeon breast or smoked duck in a salad.
By some miracle I’ve got through to the UK blog awards – if you liked this post please vote to support me here.