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soft boiled quail eggs on avocado toast

Soft Boiled Quail Eggs

Carolyn
Soft boiled quail eggs with perfectly set whites and jammy yolks are the perfect addition to salads, toast, soups, or canapes! Learn how to boil quail eggs in this easy-to-master tutorial.
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Prep Time 0 minutes
Cook Time 15 minutes
Total Time 15 minutes
Course Appetizer, Breakfast, topping
Cuisine American, French
Servings 4 servings
Calories 28 kcal

Equipment

  • Saucepan
  • Bowl
  • slotted spoon

Ingredients
  

  • 8 quail eggs
  • ice

Instructions
 

  • Fill a medium-sized bowl with ice water. Set it aside.
  • Fill a medium saucepan with water and bring it to a gentle boil over medium heat. It shouldn't be a rolling boil. If it's boiling too hard, turn down the heat.
  • Use a slotted spoon to carefully lower 4 of the quail eggs into the water, then immediately set a timer for 2 ½ minutes.
  • As soon as the timer goes off, use the spoon to carefully transfer the eggs into the bowl of ice water. Let them cool off for a minute. Repeat with the remaining eggs.
  • Pick up one of the eggs and carefully pierce the shell with a small paring knife. Gently peel the shell off the eggs.
  • Use a sharp knife to cut the eggs in half. Serve with salt and pepper.

Video

Nutrition

Calories: 28kcalCarbohydrates: 0.1gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 152mgSodium: 25mgPotassium: 24mgSugar: 0.1gVitamin A: 98IUCalcium: 12mgIron: 1mg
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