Soft-Boiled Quails Eggs with Buttery Soldiers and Lemon Salt
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Built by the community using Quails eggs
A charming and elegant take on a childhood classic. Tiny quails eggs, boiled to a perfectly runny yolk, served with crisp buttered toast soldiers and a simple lemon-flecked salt for dipping. Ready in minutes and utterly delightful.
Cooking Ability Level
Prep
5 mins
Cook
10 mins
Serves
2
Difficulty
Easy
Budget
Reasonable
Calories
280
Ingredients
- 12 quails eggs
- 4 slices of bread, toasted and cut into fingers
- 2 tbsp salted butter, softened
- 1 tsp flaky sea salt (or fine salt)
- Zest of half a lemon
- Freshly cracked black pepper
1. Bring a small saucepan of water to a rolling boil. You need enough water to fully submerge the eggs.
2. While the water comes to the boil, mix the salt and lemon zest together in a small bowl using your fingertips, rubbing them together until the zest is fragrant and well combined into the salt. Set aside.
3. Gently lower the quails eggs into the boiling water using a spoon — do this carefully as the shells are delicate. Boil for exactly 2 minutes 20 seconds for a runny yolk, or 2 minutes 45 seconds if you prefer a slightly jammy yolk.
4. While the eggs cook, toast your bread, then butter it generously and cut into thin soldiers.
5. Transfer the eggs immediately to egg cups or a small plate. To peel them easily, gently tap around the top with a teaspoon and peel back the shell — or simply slice the top off and dip your soldiers straight in.
6. Serve with the buttered soldiers, the lemon salt on the side for dipping, and a crack of black pepper over the eggs.
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Nutrition per Serving
280
Calories
14g
Protein
22g
Carbs
15g
Fat