Scrambled Quail Eggs
- Prep time: 5 min
- Cook time: 5–10 min
- Serves: 1 person
If you’re after a soft and sunny scramble, use butter, and lots of it! Cook the eggs over medium-low to low heat and stir frequently. These moist and slightly runny eggs will melt in your mouth!
If you’re in the firm and chunkier camp, adding a quarter cup of milk will help bind the proteins in the eggs, giving you a more settled texture that you can chew on!
We aren’t telling you what to do — in the world of scrambled eggs, it's all about your personal preference.
Ingredients
- 6 quail eggs
- Pinch of sea salt
- 3 tbsp butter, divided
- 6 quail eggs
- Pinch of sea salt
- 1/4 cup milk
- 1 tbsp butter
Note: The below ingredients are for a single serving. Double for each additional person you're serving.
Soft & Buttery Eggs
Firm & Chunky Eggs
Instructions
Crack the eggs into a mixing bowl. Whisk the eggs, combining the whites and yolks for a streak-free scramble. Getting a good amount of air into the mix for light, tender eggs is key. Season the eggs with a little bit of salt.
If you’re going for a firmer, chunkier scramble, add the milk to the bowl and mix. If you’re going to a softer scramble, add two tablespoons butter to the bowl.
Heat medium frying pan over medium-low heat. Add 1/4 tablespoon butter to the pan, letting it slowly melt.
Once butter is completely melted, add whisked eggs to the pan. Stir frequently. Whether you added extra milk or extra butter, the eggs should be moist and slightly runny when finished. (Note: once the pan is taken off of the heat, the eggs will continue to cook!)
