Soft Boiled Quail Eggs | Exactly How Long To The Second

Ingredients

• 12 (12 g each)quail eggs

Instructions

1. 1

   Boil the water

   Bring a pot of water to the boil.

2. 2

   Add the eggs

   Use a slotted spoon to lower the quail eggs into the boiling water.

3. 3

   Set the timer

   Cook the eggs for 2 minutes 20 seconds.

4. 4

   Cool the eggs

   When the timer ends, remove the eggs and cool them under cold running water.

5. 5

   Peel and serve

   Peel the eggs and serve, or store them for later.

What are soft-boiled quail eggs?

Quail eggs are small eggs with a rich, delicate flavour, often served as snacks or added to salads, soups and other dishes. Soft boiling keeps the whites tender while leaving the yolks soft.

This simple preparation is used in many cuisines, and the short cooking time makes the eggs easy to prepare just before serving.

Nutrition and macros by portion

The nutrition label shows one serving as written: 57 calories, 5g protein, 1g carbs, 4g fat.

The eggs provide most of the protein and fat, with a small amount of carbohydrate. Pair a serving with vegetables and a source of fibre, such as wholegrain bread or grains, for a more balanced plate.

The key ingredient

Quail eggs: The recipe uses 12 eggs, each weighing about 12 g. Their small size means timing matters, so have the timer ready before they go into the water.

Lowering them into the pot

A slotted spoon lets you lower the eggs gently into boiling water and lift them out again. Add them carefully to reduce the chance of cracks.

Timing and texture

Cook for exactly 2 minutes 20 seconds for the soft-boiled result described here. Start timing once the eggs are in the water, and use a timer rather than relying on guesswork.

The cold running water stops the cooking and cools the shells enough to handle. Egg size and starting temperature can affect the result slightly.

Peeling small eggs

Cool the eggs before peeling, then crack the shell gently all over and peel carefully. The shells are small and delicate, so work slowly to avoid tearing the whites.

How to serve them

Serve the peeled eggs on their own as a small snack or canapé. They also make a neat topping for salads, soups, curries and stews.

Recipe notes & tips

• Get the timer ready before lowering the eggs into the water.
• Use a slotted spoon to lower and lift the eggs gently.
• Cook the eggs in a single batch so they share the same timing.
• Cool the eggs under running water as soon as the timer ends.
• Peel gently after cooling to help keep the whites intact.

Variations

• Salad topping: Halve the peeled eggs and arrange them over a dressed salad.
• Soup garnish: Add a peeled egg to each bowl just before serving.
• Curry addition: Place the eggs on top of the curry when serving.
• Canapé style: Set each peeled egg on a small piece of toast.
• Seasoned eggs: Add a little salt and pepper at the table.

Common mistakes to avoid

• Guessing the timing: Set a timer for 2 minutes 20 seconds.
• Dropping eggs into the pot: Lower them gently with a slotted spoon to reduce cracking.
• Leaving them in hot water: Remove them promptly when the timer ends.
• Skipping the cold rinse: Cool the eggs under running water to stop the cooking.
• Peeling roughly: Crack the shell gently and remove it carefully to protect the whites.

How to store

Cool the eggs promptly, refrigerate them in a covered container and use within 2 days. Keep them chilled until serving; the recipe does not specify a reheating method.

Frequently asked questions