Quail eggs are often used in baby food – the probability of allergic reaction in that case much lower, than at consumption of eggs. It is the best of all to begin acquaintance to this product with the eggs hard-boiled – at first to try to enter a small piece of a yolk, then to increase a dose.
Instruction
1. In advance get quail eggs from the fridge – let they will a little stand at the room temperature. Otherwise when cooking because of a sharp temperature difference the shell can crack.
2. Properly wash up eggs under a stream of warmish water, by means of soap and a soft sponge having peeled them from pollution. Be careful – easy to damage a gentle shell.
3. Place quail eggs in a small saucepan and fill in with cold water – so that it covered them completely, add a salt pinch. The added some salt water begins to boil quicker, besides, thus you will increase water density. Therefore even if egg will crack, protein from it will not flow out.
4. Put on average fire, bring to boiling.
5. Reduce heating. Water should not rage strongly – otherwise eggs will be knocked the friend about the friend and can crack.
6. If you want to cook hard boiled eggs – hold them on fire of 4-5 minutes, it is quite enough. If you increase cooking time – the yolk will become rigid, "rubber". For quail soft-boiled eggs it is enough to cook of them after boiling within a minute.
7. After the end of cooking immediately place eggs in cold water – otherwise it will be very difficult to shell them. Leave them in water before full cooling.
8. Slightly you remember a cold and wet quail face in hands, take for a drive on a plate or knock with it on a firm surface – so that the thin skorlupka cracked from all directions. Accurately shell egg and films. It is possible to give on a table!