quail egg

Knowing how to soft boil 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. 

Soft Boiled Quail Eggs | Exactly How Long To The Second

boil water

add eggs

set timer

remove

When done remove, cool down under cold running water.

serve

This is how to cook soft boiled quail eggs exactly to the second. Quail eggs are great for breakfast, snacks, salads or, make a little canapé by dipping in flavoured salt. 

------Chapters-------

00:00 - Intro
01:07 - different sizes of quail eggs and what it means
01:48 - preparing ice bath
01:52 - correct way of boiling the water
02:03 - Setting the timer to 2 minutes 20 seconds for medium quail eggs
02:14 - boiling the eggs
02:26 - chill eggs in ice water
02:40 - how to store cooked eggs
03:00 - how to serve it
04:25 - outro

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--------------How to soft boil quail eggs written recipe--------------

https://www.pantsdownapronson.com/soft-boiled-quail-eggs/

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https://www.pantsdownapronson.com/dark-rye-bread/

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How To Soft Boil Quail Eggs Exactly To The Second And What To Do With It

Get all the elements of this beautiful lunch dish prepared in advance, then just assemble when you're ready to serve

Hot-smoked salmon, double cress & potato salad platter

small new potato

green bean

quail eggs

packs hot-smoked salmon

spring onions

avocados

watercress

chicory

pot mustard cress,

mustard

honey

tbsp cider vinegar

olive oil

To make the dressing, whisk all the ingredients together in a bowl with some seasoning or place them in a screwcap jar and shake well. Can be made up to 2 days in advance. Cook the potatoes in plenty of boiling water for 10 mins until just tender. Drain, cool slightly, then slice.

While the potatoes are cooking, blanch the green beans in plenty of boiling water for 4 mins until cooked but still with a slight crunch, drain, refresh in iced water to stop them cooking further, then drain again. Cook the quail’s eggs for 3 mins. Drain, place under cold water, then peel and halve. Flake the salmon into large chunks into a bowl and slice the spring onions. All these jobs can be done in advance. Just before serving, halve, peel and slice the avocados.

This is a layered salad rather than a tossed salad, so start by scattering the watercress and chicory over a platter. Scatter different handfuls at a time of all the other ingredients (but not the mustard cress) so that they are evenly distributed. Drizzle over two-thirds of the dressing, then strew over the mustard cress. Serve with the remaining dressing on the side.

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