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First, bring your quails’ eggs to room temperature before cooking. Then:
To cook soft boiled quails’ eggs with still runny yolks:
Fill a small saucepan to about 3cm (just over an inch) depth with water and bring it to a boil.
Carefully lower the eggs into the boiling water and cover the pan.
Simmer for a minute.
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Remove from heat and leave to stand for a minute.
Drain in cold water until they are cool enough to carefully shell… and serve.
Recipe for how to cook quail eggs
Advises cooking the eggs in their shell for 2 minutes 20 seconds (!) in lightly simmering water. Drain, and replace the hot water with cold. Cool under running water, and then shell carefully.
