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How To Cook Quails’ Eggs And Some Ideas For What To Do With Them

what to do with quails eggs

Andrew Hemingway

In this post:

For a post on how to store eggs (larder versus fridge) follow this link.

For a post on duck eggs follow this link.

How to cook quails’ eggs:

First bring your quails’ eggs to room temperature before cooking. Then:

To cook soft boiled quails’ eggs with still runny yolks:

(NB: not for children, pregnant women, the elderly or the unwell)

  1. fill a small saucepan to about 3cm (just over an inch) depth with water and bring it to the boil.
  2. Carefully lower the eggs into the boiling water and cover the pan.
  3. Simmer for a minute.
  4. Remove from heat and leave to stand for a minute.
  5. Drain in cold water until they are cool enough to carefully shell… and serve.

To poach quails’ eggs:

Peter Eaton, head chef at The Woodspeen, advises cook the eggs in their shell for 2 minutes 20 seconds (!) in lightly simmering water. Drain, and replace the hot water with cold. Cool under running water, and then shell carefully.

To cook hard boiled quails’ eggs:

  1. Again, boil your 3cm (just over an inch) of water.
  2. Lower in your eggs, cover the pan, and simmer for four minutes.
  3. Drain under cold water.

To cook fried quails’ eggs:

Simply break (see below, ‘cracking’), and fry until the white becomes opaque.
If you have an Aga you can do this directly on the hotter hob (oil it a little first).

Simply break onto the frying pan or cooking surface.

How to crack – without breaking:

The best way to crack a quail egg is with a small, sharp knife. Gently tap the shell and then pierce the membrane beneath. To enable you to discard broken yolks you may want to break into an espresso cup first. Personally (as you’ll see from the photo at the bottom of this post) I don’t think it matters much if the yolk is broken.

The easiest way to shell a quail’s egg:

  1. Tap the eggs on a hard surface to get them to crack all over the shell.
  2. Begin to pick it off.
  3. Try to get your finger to rub away a little of the thin membrane under the shell which sort of holds the shell together. If you can peel that away, the shell will come with it. If you are lucky, you can get the handle of a teaspoon under the shell and the membrane, and the whole thing will come off in one.
  4. Hold under cold tap to get rid of any clinging remaining bits of shell.

Ideas for what to do with quails’ eggs

No matter how accomplished you become at the shelling, getting the shell off is a fiddle and a damn nuisance. It is only worth using quails’ eggs in a situation where the whole point is the very littleness of them – for example in canapés, or as a garnish, or as a sort of gastronomic witticism (as in the new potato salad where you are making fun of the fact that they are the same size as the potatoes). Here are some ideas of ways to use them:

easy and unusual canapés

Where to source quail eggs if you are in the industry

If you’re a food service provider, you can find quail’s eggs from Beechwood Eggs.

About the feature image – beautiful pastel by Andrew Hemingway

The lovely featured image, at the top of this post, of the cup and the quail’s egg is a pastel by artist, Andrew Hemingway. Probably one of the most important still life artists working in pastel today, Hemingway produces images of remarkable precision and depth. Every painting is painstakingly done, his output is small, and works by Hemingway are rare. To see more of his work go to the Brian Sinfield gallery website.

This post is dedicated to Edward Goodall.

Other canapé recipes:

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