Hardboiled quail eggs

So, upon my return from vacation, asides from 6 healthy quail, i found a lot of eggs. Nearly 2 dozen. 

With so many eggs, i decided that i needed to use them up before they went bad. So, hardboiled eggs were an obvious, tasty choice. 

Here is the recipe i used!

Fill a saucepan with enough water to cover the eggs and an inch more. Place the saucepan on a burner over high heat. Carefully place the eggs in the water. Don’t crowd them.

Cover the pan and bring the water to a boil. As soon as the water comes to a boil, turn off the heat. Leave the pan covered on the burner for five minutes.

Immerse the eggs in cold water, or better yet an ice bath, to stop the cooking process. When they are cool, crack the shell by tapping it on a hard surface and peel. The membrane between the shell and the white is a bit thicker than chicken eggs, but not too much so. Serve with salt to taste. Store leftover peeled eggs in cold water in a covered container in the refrigerator for up to 2 days.

They turned out beautifully, and in my opinion, much tastier than their chicken-egg counterparts! They are definately much creamier tasting, with less of a strong eggy flavor. Delicious!

( Recipe originally from here X )

Clover~