Quail eggs are often used in baby food - after all, the likelihood of an allergic reaction in this case is much lower than when eating chicken eggs. It is best to start acquaintance with this product with hard-boiled eggs - first try to introduce a small piece of yolk, then increase the dose.
Instructions
Step 1
Remove the quail eggs from the refrigerator in advance - let them stand a little at room temperature. Otherwise, during cooking, due to the sharp temperature drop, the shell may crack.
Step 2
Wash the eggs thoroughly under a stream of lukewarm water, using soap and a soft sponge to clean them of any dirt. Be careful - the delicate shells are easily damaged.
Step 3
Place the quail eggs in a small saucepan and cover with cold water so that it covers them completely, add a pinch of salt. Salted water boils faster and will also increase the density of the water. Therefore, even if the egg cracks, the protein will not leak out of it.
Step 4
Put on medium heat, bring to a boil.
Step 5
Reduce heat. The water should not boil too much - otherwise the eggs will bump against each other and may crack.
Step 6
If you want to boil eggs hard-boiled - keep them on the fire for 4-5 minutes, this is quite enough. If you increase the cooking time, the yolk will become hard, "rubbery". For soft-boiled quail eggs, it is enough to boil them after boiling for a minute.
Step 7
Immediately after boiling, place the eggs in cold water - otherwise it will be very difficult to peel them from the shell. Leave them in water until they cool completely.
Step 8
Faintly remember the cold and wet quail face in your hands, roll it on a plate or knock it on a hard surface - so that the thin shell cracks on all sides. Peel the eggshell and film carefully. You can serve it on the table!
