How To Make Quail Eggs - Tasty Recollections

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.

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!

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.

Calories: 130kcal