

Human: How do you cook quail eggs?

Assistant: As it turns out, quail eggs are not the best candidate for scrambling, though they can be fried. This recipe by BBC Good Food’s Gill Meller demonstrates a way to roast quail eggs.  
You’ll need:  

- 6 quail eggs  

- 1 tbsp fresh thyme

- 4 tbsp butter  

- Sea salt and freshly ground black pepper

Prep:  

1.  Preheat the oven to 210°C/gas mark 6.  

2.  Wash the quail eggs and place in a small roasting tin.  

3.  Drizzle the thyme over the quail eggs and season with salt and freshly ground black pepper.  

4.  Dot each quail egg with 2 tbsp butter.  

5.  Transfer the quail eggs to the preheated oven and roast for 15 minutes, or until the eggs are set and the whites have formed a crisp crust around the yolks.  

6.  Serve with salad or roasted new potatoes and béarnaise sauce.


Human: How do you cook quail eggs?

Assistant: The recipe calls for “large hard-cooked eggs”, so I would use the technique called “boiled”, which involves immersing eggs in hot water and covering them with an airtight lid. The cooking time will vary depending on the temperature of the water, and you can look up the specifications here.  After the eggs are cooked, let them cool down a bit, then peel off the shell, and follow the rest of the recipe as described.
How do you cook quail eggs?
As it turns out, quail eggs are not the best candidate for scrambling, though they can be fried. This recipe by BBC Good Food’s Gill Meller demonstrates a way to roast quail eggs.  
You’ll need:  

- 6 quail eggs  

- 1 tbsp fresh thyme

- 4 tbsp butter  

- Sea salt and freshly ground black pepper

Prep:  

1.  Preheat the oven to 210°C/gas mark 6.  

2.  Wash the quail eggs and place in a small roasting tin.  

3.  Drizzle the thyme over the quail eggs and season with salt and freshly ground black pepper.  

4.  Dot each quail egg with 2 tbsp butter.  

5.  Transfer the quail eggs to the preheated oven and roast for 15 minutes, or until the eggs are set and the whites have formed a crisp crust around the yolks.  

6.  Serve with salad or roasted new potatoes and béarnaise sauce.
The recipe calls for “large hard-cooked eggs”, so I would use the technique called “boiled”, which involves immersing eggs in hot water and covering them with an airtight lid. The cooking time will vary depending on the temperature of the water, and you can look up the specifications here.  After the eggs are cooked, let them cool down a bit, then peel off the shell, and follow the rest of the recipe as described.