Clarence Court quail eggs are a British speciality, perfect for canapés and salads. These 12 eggs can be soft-boiled in just over a minute or hard-boiled in two and a half minutes, making them a versatile ingredient.
12 Quail Eggs
Cooking Instructions: Boil: To soft boil: place in gently boiling water for 1 minute, leave eggs in the water for a further 30 seconds, remove and peel the shells then serve. To hard boil: Place in gently boiling water for 2 1/2 minutes, remove, run under cold water and then peel the shells and serve.
Storage: Keep refrigerated after purchase. Remove from refrigerator 30 minutes before use and allow eggs to return to room temperature before cooking.
Usage: Quail eggs can be served in the half shell, in first course dishes, canapés, salads, or simply with celery salt. For best results when boiling quail eggs, use when the eggs are at their freshest.
Manufacturer's Address: Produced for: Clarence Court Eggs Ltd, Lacock, Wiltshire, SN15 2LZ.
Country of Origin: United Kingdom
