Knowing how to make soft boiled quail eggs is a basic skill any cook should master. Quail eggs are great to use in salads, soups, curries, stews, and mini snacks or canapés.
Why soft boil them
Hardboiled quail eggs are not the proper way to cook them.
Reading: how to serve boiled quail eggs
A properly cooked quail egg has a just-set white and runny creamy yolk. Nothing else will do and it’s very specific.
So is the time it takes to make soft boiled eggs.
How long does it take to cook
It will take exactly 2 minutes and 20 seconds to soft boil a regular sized quail egg to perfection.
It might sound as easy as putting a pot of water on the stove turning it on, popping the eggs in and setting your timer.
You have to do each of the steps properly.
Otherwise, you will end up with either raw or rock-solid eggs. We want perfect and only perfect will do.
So, Let’s do this.
How to make it
- Pot of boiling water – Simple as it sounds many do not know what boiling water looks like. Just in case. Take a small pot that holds a litre of water and bring it to a boil. Alternatively, boil a kettle and pour it into the small pot, turning the stove to medium-high heat so that the water boils but does not boil vigorously.
- Sort the eggs by size – You need to use average-sized quail eggs as some free-range quail eggs out there varies in size dramatically. A quail egg is about a 5th the weight of a normal medium/large hen’s egg. Quail eggs weigh anything from 8 to 15 grams. The most average size is about 12 grams. Use this size for this cooking time. Smaller eggs will take less time and larger longer. With each gram increasing or decreasing the cooking time by roughly 10 seconds per gram.
- Start cooking – Once your water is boiling and your eggs are sorted into size. Get your timer ready and lay the eggs onto a slotted spoon or just use a normal spoon to carefully get them into the water. Just remember, they all need to go in at the same time so use a big spoon or anything else like a soup bowl to carefully slide them into the water. Some might break but don’t worry. There are many worst things in the world. As soon as they hit the water, set the timer to 2 minutes and 20 seconds.
- Cool them down quickly – As soon as the timer ringsyou pounce like a tiger and get them out of the water. The easiest way to do this is to actually just get rid of the water by carefully pouring it out. Run some cold tap water on to the eggs straight away so they can cool down as quickly as possible. Better even, dump them into some iced water. That’s what the pros do, but not everyone has ice at home all the time. I don’t and I’m a pro))
- Peeling the quail eggs – Once cold, peel the soft boiled quail eggs carefully, taking care not to break them. Enjoy straight away sprinkled with some salt and freshly cracked black pepper or store in the fridge for later use.
WOW! Many things! So, I will list a few of my own recipes you could add it to or some other ideas you could try.
- Salads – Replace the chicken eggs in this salmon salad with soft boiled quail eggs or add to this warm uncured bacon salad. Caesar salad also loves a few soft boiled quail eggs. You could even make Caesar dressing with quail eggs instead of chicken eggs.
- Soups – Just before you serve a soup. Drop a few soft boiled quail eggs in there. It’s a lovely little bit of texture and richness. Add it to this summer chanterelle mushroom soup or this Ukrainian borscht. Go to this baked eggs recipe and imagine if the whole pan was filled with little quail eggs. I’m a big dude and even I see the cute in that).
- Breakfast – One of my go-to breakfasts are soft boiled eggs and cured salmon with a bit of toasted sourdough bread or sourdough pancakes. Always with some cream cheese and chopped chives. Oldy but a goody! Go to this baked eggs recipe and imagine if the whole pan was filled with little quail eggs. I’m a big dude and even I see the cute in that).
- Curries and stews – Add to this Viking stew or this Filipino beef adobo. This Massaman curry or this coconut chicken curry.
- Small batch recipes – I will wrap up with a super useful use for quail eggs. Most baked dessert recipes like this carrot cake, this cherry tart or this lovely Russian honey cake use eggs and they are way too big for a double serving. Which is what a lot of people want. Just, a scaled-down version. So, using quail eggs solves that problem because, well, they are smaller and you can scale the recipe down easily because they only weigh a 5th compared to chicken eggs.
- My personal favourite – This is a bit of a BONUS. It works with any egg but if you like sea urchins then quail eggs are the way forward. Those of you that know their Japanese cuisine know where I’m going with this. Pour a small spoon of very good soy sauce over soft boiled quail eggs and see the magic unfold. If you make your own soy sauce like me, then you are truly in for a treat. Egg and soy is a match made in heaven.
You can easily make your own soy sauce at home using koji. Message me on Instagram and I will tell you exactly how.
Frequently asked questions
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