Quail Egg

It’s easier than you might think to get perfect results when cooking with quail eggs. As always, it pays to take a little time to understand how they work.

Hardboiled Quail Egg

  1. Make sure the eggs are room temperature, so they don’t crack in the hot water
  2. Bring a pan of water to a boil and lower the eggs in all at once with a slotted spoon
  3. Simmer for 2 minutes, lift out of the water and lower into a bowl of cold water
  4. Leave them to stand for a couple of minutes, but don’t let them cool down completely
  5. Gently tap or roll the eggs on your work surface to crack the shall all over
  6. Start peeling from the bottom of the egg
  7. Try and get under the membrane between the shell and the white, which will make them easier to peel
  8. Rinse in water and they are ready


Pickled quail eggs

Devilled Quail eggs

Poached Quail Egg

  1. Bring a pan of water to boil (around 500ml for 12 eggs) and add a tablespoon of white wine vinegar
  2. Pour 200ml of room temperature water into a bowl with a teaspoon of white wine vinegar
  3. Using a small serrated knife, open the quail eggs and get them into the bowl with water and vinegar
  4. No need to worry about any bits of shell
  5. Once the water in the pan is boiling, pour the contents of the bowl in, all at once
  6. Bring to a simmer and cook for 60-90 seconds
  7. To check whether the eggs are ready, simply lift one out with a slotted spoon and gently prod it
  8. The egg yolk should still be nice and soft, with the egg white set around it
  9. Once you are happy with them, lift them all out and place on a paper towel to dry them off a little
  10. Trim off any stringy bits of egg white and serve immediately

Quail Eggs Benedict

Poached Quail egg with red onion marmalade and brioche croustade 

Fried Quail Egg

Heat a large glug of oil in a non stick pan
For individual fried eggs, fry in batches
Open using a small serrated knife and carefully pour straight into the hot oil
They will take no more than a minute to cook
Remove from the pan
You can use a small cookie cutter to cut into neat circles

Salmon Tartare & Fried Quail Egg