How To Make Quail Eggs
Cute, bite-sized quail eggs with a tangy pink dipping sauce—perfect for appetizers or lunchboxes!
Equipment
- Small Saucepan
- Bowl (for ice bath)
- Small Mixing bowl (for sauce)
- Timer
- Toothpicks (optional, for serving)
Ingredients
For the eggs:
- 12 quail eggs
- 2 tablespoons mayonnaise
For the sauce:
- 1 tablespoon ketchup
- 1 teaspoon lemon juice
- 1 teaspoon Worcestershire sauce
- 1/2 tablespoon mustard
- 1 teaspoon vinegar optional, for easier peeling
- Ice for ice bath
Instructions
How to cook quail eggs:
- Place quail eggs in a small saucepan and cover with cold water. Add vinegar and stir.12 quail eggs, Ice for ice bath
- Bring water to a boil over low heat. Once boiling, set a timer for 4 minutes.
- Turn off the heat and let eggs sit in the hot water for 2 minutes. Set a timer!
- Meanwhile, fill a bowl with ice and cold water for the ice bath.
- After 2 minutes, transfer eggs to the ice bath to stop cooking. Let them cool.
- Peel eggs gently. Then keep them in your fridge until ready to serve.
Make the pink sauce:
- Mix mayo, ketchup, lemon juice, Worcestershire sauce, and mustard to make the sauce.2 tablespoons mayonnaise, 1 tablespoon ketchup, 1 teaspoon lemon juice, 1 teaspoon Worcestershire sauce, 1/2 tablespoon mustard, 1 teaspoon vinegar
- Serve eggs with the pink dipping sauce. Enjoy!
Video
Notes
- Sauce amount is flexible! This recipe makes enough for about 12 quail eggs with a generous dip. I If you’re just testing the waters, halve it—it’s super easy to adjust.
- Peeling tip: Older quail eggs are easier to peel than super fresh ones. If possible, buy them a few days ahead.
- Storage: Peeled quail eggs can be stored in an airtight container in the fridge for up to 3 days. Keep the sauce refrigerated separately and stir before serving.
- Serving idea: Perfect for lunchboxes, appetizer platters, or picnic spreads. Toothpicks make them extra fun (and tidy!) for little hands.
- Calories are an estimate and will vary slightly based on brands used and serving sizes.
- If any of your eggs float.... its probably best to toss and not risk it.
Nutrition
Calories: 130kcal
Tried this recipe?Let us know how it was!
