The trouble with quail eggs is that they are tiny. Yeah, I know they’re freakin’ cute. I know they’re deliciously sweet and yummy. I know they’re conversation starters. And that the quail lay them prolifically. I know they’re the new edgy “in” thing to serve at urban parties, the extra-local grown-in-your-own-living-room super food.
But still. They’re tiny.
Which makes them incredibly difficult to eat. It takes forever to crack enough for a decent breakfast, and you almost always end up with crumbled bits of shell you can’t get out of the eggs. Which is why we’ve always eaten them boiled. Until now.
Introducing the Quail Egg Cutters:
So simple. Hold the quail egg in one hand, small end pointed up. Grab the cutters with your other hand.
Place the small end inside the circle of the cutters, and squeeze shut. The top will come right off.
Now you just pour the egg out straight into your pan.
It only takes about five to make the equivalent of one chicken egg, and only about fifteen seconds to open five of them this way.
And here is what is left:
And here is what I ate:
Another solution to your most pressing problems. You’re welcome.
By the way, you can buy these handy clippers at Clover Quail Farm. I really do love them, and if you raise quail you will too. And if you don’t raise quail you should and I can help you with that too.