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Egg, quail: These small eggs have a pretty dappled shell. When boiled they are a perfect mouthful - so good for canapés - 50 seconds for soft boiled longer for hard.
When hard-boiled, they are easier to peel if not so very fresh - one (or even two weeks) is ideal - when fresh the whites tend to stick to the shell.
When poached the white goes slightly rubbery, but they are good a look attractive when fried. An omelette made with these eggs tastes too sweet. See 'Eggs'; 'Eggs and shop labels'; 'Egg, Cotswold Leghorn'; 'Egg, Duck'; 'Egg, Emu'; 'Egg, Goose'; 'Egg' Maran'; 'Egg, Ostrich'; "Egg Whites; Whipping"; Eggs; Incubation Periods
If you enjoy cooking take a minute to look at ‘Simon Scrutton French Cookery Classes’ on Google – and learn how to make top class bistro-style dishes. Suitable for beginners upwards. Small classes.