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.


Quail Eggs
Quail Eggs


  1. Get at least four quail eggs and ready your small sauce pan.
  2. Put sauce pan over medium heat and fill 2/3 of the saucepan with water.
  3. Bring the water into a boil and lower the eggs into it using a slotted soon.
  4. 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
  1. Remove using the slotted spoon and transfer into a bowl with cold water. Leave the quail eggs for about 5 minutes.
  2. Peel the eggs and serve to it or set aside to garnish other dishes.
Quail Eggs
Quail Eggs



  1. Heat up small or medium-size skillet over medium-high flame and pour at least 2 tbsp. of oil.
  2. 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.
  3. 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.
  4. Place the fried quail eggs on top of your toast, garlic bread and other dishes.
Quail Eggs
Quail Eggs