Imagine how delighted I was when I discovered that quail's eggs are quite reasonably priced in Hong Kong land. They make wonderful additions to salads and make handy snacks by themselves
A 10 pack of quail's eggs in CitySuper costs HKD 11 and it's even cheaper at the local markets.
I followed Nom Nom Paleo's instruction on how to perfectly boil hen's eggs and was able to scale the time down thanks to Simply Cooked Blog post on quail's eggs.
So get your eggs and pierce the bottom with a pin. Be a bit careful. Quail's eggs shells are a bit thinner then normal egg shells.
To prevent the eggs from cracking while being boiled don't boil them haven just taken out of the fridge. Allow them to warm up a bit closer to room temperature.
Add the eggs, leave the pot uncovered, and crank up the heat to high until the water starts boiling. Turn off the heat after 30 second of boiling.
Take the pot of the heat, put a lid on top and leave the eggs in the hot water for 4 minutes. Make sure it's really just 4 minutes. Use a timer.
Ideally eggs should still be warm to the touch when you take them out to peel.
Thanks to baking powder the shells should come off easily, and you should end up with perfectly cooked cute eggs, free of greenish-gray yolk rings.
Nom Nom Paleo says that hardboiled hen's eggs keep for a week in an air-tight container stored in the fridge. Think the same can be said for quail's eggs.