Perfect Hard Boiled Quail Eggs

Lee Thayer


I post some recipes that use quail eggs, and from speaking with some folks in the states, some have never used these or would not even know where to get them.

I use fresh quail eggs and I hard boil these, a lot so this is a very accurate guide.

For those in the states if you cannot find fresh quail eggs, look in the Asian markets for canned, they are just as good, and the markets may even stock fresh eggs as well.


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4 Min
Stove Top


How to Make Perfect Hard Boiled Quail Eggs


  1. Heat a medium size pot of water to boiling. While that is heating, get a smaller pot out and fill with water and place under the tap so when you run more water in, the overflow will simply go into the sink.
  2. Lower eggs into the water with a large spoon, 3-4 eggs at a time but do not over crowd the pot. At 4 minutes for a hard boiled egg, at 2 1/2 minutes for a soft boiled egg, remove the eggs with a large slotted spoon.
  3. Place eggs the smaller pot and turn on the tap to keep water going into the smaller pot. Cool the eggs like this running the water on them for about 5 minutes or so.
  4. Peel and enjoy. Yes, the inside of quail egg shells is a light blue.
  5. Uses can be; enjoy as is as snack; cut in half and added to a green or pasta salad; mini deviled eggs; mini Scotch eggs; added to pasta, wontons, soups, etc. Photo shows a chicken egg for size comparison, and a hard boiled egg that is perfect.

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About Perfect Hard Boiled Quail Eggs

Course/Dish: Other Main Dishes
Main Ingredient: Eggs
Regional Style: Asian
Other Tag: Quick & Easy

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