Ingredients
Scale
- 12 quail eggs
- 1 teaspoon smoked salt (or flaky sea salt)
- Freshly cracked black pepper
- Optional: drizzle of olive oil or pinch of chili flakes for serving
Instructions
- Fill a small saucepan with enough water to cover the eggs and bring to a gentle boil.
- Using a slotted spoon, lower the quail eggs carefully into the boiling water.
- Boil for 2½ minutes for jammy yolks or 3 minutes for firmer centers.
- Immediately transfer the eggs to an ice-water bath and let cool for 2–3 minutes.
- Gently tap each egg to crack the shell, roll lightly under your palm, and peel under running water.
- Arrange on a plate, sprinkle with smoked salt and black pepper, and serve warm or at room temperature.
- Prep Time: 5 minutes
- Cook Time: 3 minutes
