• Remove the eggs from the fridge about 30 minutes before cooking to reduce cracking.
  20 quail eggs

Hard-boiled Instant Pot

• Set a trivet or a vegetable steamer in an instant pot with two cups of water. Set the cooker on high and set the timer to two minutes.
• Once the timer goes off, let the pot natural release for two minutes. Then manually release the remaining pressure. Immediately plunge the eggs into an ice bath or run cold water in the pot until the eggs are cool.

Stovetop Method

• Bring water to a boil in a small saucepan. Once the water boils, add the eggs and boil for three and a half minutes.
• Remove them with a slotted spoon. Plunge the eggs into a bowl of ice water or run cold water over them until cool.

How to Peel Quail Eggs

• To peel the eggs. Crack a spot on the counter (or use the back of a paring knife), then roll them on the counter. Don’t put too much pressure on them, or you’ll crush them.
• Pick off a spot. Be sure that the inner membrane breaks. If not, pinch it between your thumb and forefinger and pull. The membrane is generally thicker than a chicken egg. Continue peeling the eggs until most of the shell is removed. If chunks of shell are left on the eggs, rinse them under cold water.

Soft-boiled Quail Eggs

• Bring enough water to cover all of the eggs with an inch of water to a boil in a medium saucepan. Once the water boils, drop the eggs into the boiling water with a slotted spoon. Boil for 1½ minutes.
• Immediately remove the eggs to a bowl filled with ice water. Let them cool.
• Peel the eggs as in the instructions above. Soft-boiled eggs are a bit more fragile, so peel them carefully.
• Use a sharp knife to cut the eggs in half from tip to base.