egg speck textures

Scrambled Quail Eggs

  • Prep time: 5 min
  • Cook time: 5–10 min
  • Serves: 1 person
Soft and buttery or firm and chunky, there’s no right or wrong way to prepare scrambled quail eggs. But we do have a few pointers.

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.


    Note: The below ingredients are for a single serving. Double for each additional person you're serving.

    Soft & Buttery Eggs

    • 6 quail eggs
    • Pinch of sea salt
    • 3 tbsp butter, divided

    Firm & Chunky Eggs

    • 6 quail eggs
    • Pinch of sea salt
    • 1/4 cup milk
    • 1 tbsp butter



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!)

Get fresh recipes right to your inbox!

Sign up for our email newsletter and keep those dishes coming.