Quail eggs, diminutive as they are in size, are never short for protein and minerals. These attractive-looking eggs are an ordinary sight in Asian markets, farmer markets and other specialty markets. In cooking, they are also cooked in a very same way as you cook the chicken eggs. Only, they must be cooked in shorter time period.
- Get at least four quail eggs and ready your small sauce pan.
- Put sauce pan over medium heat and fill 2/3 of the saucepan with water.
- Bring the water into a boil and lower the eggs into it using a slotted soon.
- Boil the quail eggs, noting the following the time requirements for corresponding results:
- 2 minutes – soft-boiled eggs with yolk still almost raw
- 2 ½ minutes – soft-boiled eggs with the center of the yolk still runny
- 3 minutes – for medium boiled quail eggs
- 4 minutes – for hard boiled quail eggs, with the yolk completely set
- Remove using the slotted spoon and transfer into a bowl with cold water. Leave the quail eggs for about 5 minutes.
- Peel the eggs and serve to it or set aside to garnish other dishes.
- Heat up small or medium-size skillet over medium-high flame and pour at least 2 tbsp. of oil.
- When the oil is already hot, get a quail egg and pierce it (just 1 cm.) using a knife. This way, the yolk does not get broken.
- Add one quail egg into the pan at a time. Cook for about 1 minute, you will notice that the whites are already done and its edges are browned.
- Place the fried quail eggs on top of your toast, garlic bread and other dishes.