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Paleo Quail Egg Salad
I decided to make a simple quail egg salad with soft boiled quail eggs, butter lettuce, grape tomato (because they’re the same size and shape as quail eggs), grated carrots, and bacon bits. You can essentially add quail eggs to any salad you want.
If you’re wondering what quail eggs are and why you should (or not) eat them, check out these 3 Little Known Facts About the Health and Taste of Quail Eggs.
How to Boil Quail Eggs
There is a bit of technique involved in boiling quail eggs properly (some Japanese restaurants will serve quail eggs raw as a delicacy).
I highly recommend using a spoon to put the quail eggs into the boiling water (otherwise they might crack from hitting the bottom of the pan).
So, I started by boiling the water and then placing the eggs into the boiling water using a spoon. I left them in the boiling water for 3 minutes and then quickly removed them and dunked them into running cold water to stop the cooking process. This left me with soft boiled quail eggs. Check out this post showing how long you have to boil quail eggs for to reach your desired level of softness.
Peeling quail eggs can also be a bit of a pain! You have to be careful and take off the shell gently. I rinsed the peeled quail eggs in cold water to remove any remaining bits of shell.
I wanted the quail eggs to remain whole in the salad, so I put all the other ingredients in first and tossed it before putting the eggs in and tossing very gently.
I’m sure this salad would have been delicious with chicken eggs too, but it was novel and cute with quail eggs. Have you tried quail eggs? How do you like to eat them?
- 15 quail eggs, boiled and peeled
- 15–20 grape tomatoes
- 1 head of butter lettuce, chopped into large pieces
- 1 carrot, grated
- 7 slices of crispy bacon, crumbled
- olive oil and balsamic vinegar to taste
- salt to taste
- Place the quail eggs into boiling water for 3 minutes (use a spoon to put them in to prevent breakage) for soft boiled eggs. Boil for 4-5 minutes for hard boiled quail eggs.
- Place the eggs into running cold water to cool.
- Peel the eggs and rinse the eggs of any remaining shell.
- Place the tomatoes, lettuce, carrots, and bacon into a large salad bowl and toss with the olive oil, balsamic vinegar, and salt.
- Add the quail eggs to the salad bowl and toss gently.
- Serving Size: 1 large bowl