Soft boiled quails' eggs

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Apart from a useful reference article, this recipe is also another excuse to get more of Robin's wonderful pictures on our site.

Servings

• 2 per person as an appetiser
• 3 to 4 per person as a light snack
• 6 per person as a hearty breakfast

Ingredients

• Quails eggs

Method

For perfectly coked whites and runny yolks:

1. Boil for exactly 2 minutes, 30 seconds
2. Plunge and rinse in cold water

See also

• Quails