Quail eggs are a popular ingredient in salads and appetizers. Dishes with the addition of miniature eggs can boast not only benefits (vitamins, minerals and amino acids), but also effective serving. Many inexperienced cooks face the problem of boiling and peeling quail eggs.
Quail eggs are a storehouse of vitamins, minerals and amino acids: A, B1, B2, PP, B4, B9, sodium, potassium, calcium, magnesium, phosphorus, iron, chlorine, sulfur, tryptophan, lysine and methionine. The last three are of particular value - these are essential amino acids that are not produced on their own, and enter our body exclusively with food and supplements. Another reason to make a choice in favor of quail eggs rather than chicken eggs is the absolute absence of antibiotics in the composition: quails are more resistant to diseases, and therefore antibiotics are not used on quail farms.
The key to an effective presentation of dishes with quail eggs is proper cooking and proper cleaning. So, first things first.
How much to cook quail eggs
The shells of raw quail eggs are quite fragile. At every stage of cooking eggs (from washing to immersion), try not to damage it, avoid strong pressure.
The algorithm for boiling quail eggs is extremely simple:
- We take quail eggs out of the refrigerator 15 minutes before boiling.
- We wash the quail eggs under cold water.
- We put a container with salted water on the stove and let it boil. Please note that there should be just enough water so that it completely covers the eggs dropped into the container, no less and no more.
- Using a spoon, lower the quail eggs alternately into boiled water.
- Cook for 2 to 5 minutes, depending on whether you want the eggs soft-boiled, bagged or hard-boiled.
- Pour boiled eggs with cold water.
How to peel quail eggs
If boiling quail eggs differs only in the cooking time, then in the matter of cleansing you will find more varied options.
- The first method is to peel quail eggs with cling film / plastic bag. Spread out cling film and place chilled boiled eggs on top of it. Cover them with another layer of cling film on top. If you settled on a plastic bag, put the eggs inside accordingly. Press lightly on the eggs afterwards in a circular motion. Cracks will not be long in coming, the shell will move away from the protein partially or completely without any problems.
- The next method of cleaning is "chemical", by means of vinegar. This method is relevant if you are faced with the task of simultaneously cleaning a large number of quail eggs. Contrary to fears, this option is safe, and does not pose a threat to health when using quail eggs peeled in such a non-trivial way. Place the boiled eggs in an enamel or glass container. Cover them with 9% vinegar. Timed 30-40 minutes and watch how there will be no trace of the shell - it will simply dissolve.
- The latter option involves the use of a plastic container / glass. Perhaps this is the most affordable, fastest and easiest method of all. All you need to do is pour some water into the container, dip the boiled eggs into it, close tightly and shake vigorously. If the container is not at hand, a glass will perfectly cope with its role, which must be covered with a palm during shaking (see how this is done in the video). The result is a cracked shell that can be removed without much effort.
At the end of the process, be sure to rinse the peeled eggs under running water to remove small shell particles.
