Quails Eggs Free Range, 1 Dozen

Quails Eggs Free Range is one dozen free-range quail eggs — the most elegant and versatile small egg in the kitchen, beautiful to look at and rich in flavour. Quails eggs free range are the most distinctive luxury egg available. As a result, a dozen free-range quail eggs provides the ideal quantity for a starter, a canapé pass or a composed salad for four to six. Furthermore, the speckled shells and small, yolk-rich format make quail eggs immediately striking on any plate. In particular, soft-boiled quail eggs with celery salt remain one of the simplest and most impressive canapé preparations.

About Quails Eggs Free Range

We source free-range quail eggs from specialist British producers committed to the welfare and freedom of their quail. In particular, free-range quail eggs have a richer, more complex flavour than intensively reared alternatives. As a result, the yolk-to-white ratio of a quail egg means every mouthful carries more flavour per gram than a standard hen’s egg. Furthermore, quail eggs have been prized in French and Japanese cooking for centuries for their delicacy and their beautiful speckled shells. However, quail eggs are one of the most versatile luxury ingredients in the kitchen — suitable for hot and cold preparations alike. In particular, a dozen free-range quail eggs provides the ideal quantity for a starter, a sharing platter or a catering preparation. Additionally, quail eggs are naturally richer in protein, vitamins and minerals per gram than hen’s eggs. That commitment to free-range welfare and artisan quality defines every quail egg we offer. That is why this product from The Artisan Food Company consistently impresses even the most discerning customers.

Why Choose Quails Eggs Free Range From Us

Using free-range quail eggs well rewards understanding their unique properties. In contrast to hen’s eggs, quail eggs cook much faster — 2 to 3 minutes for a soft-boiled result. As a result, timing is crucial and even 30 seconds makes a difference. Furthermore, the speckled shell is one of the most attractive and recognisable presentations in restaurant cooking. However, quail eggs suit both hot and cold preparations equally well — soft-boiled and halved for a salad or canapé, fried quickly in good butter for a luxurious breakfast. In particular, soft-boiled quail eggs with celery salt make one of the simplest and most elegant canapé preparations. Moreover, quail eggs pickle beautifully — a classic British pub and charcuterie tradition. Additionally, the shells peel most easily when cooled quickly in ice-cold water immediately after cooking. That combination of flavour, visual beauty and versatility defines what makes quail eggs so useful in the kitchen.

How to Cook Quails Eggs Free Range

To get the very best from it:

• Soft-boil for exactly 2 minutes 30 seconds in boiling water for a perfectly runny yolk and set white.
• Serve soft-boiled and halved on a canapé with celery salt and good mayonnaise for one of the finest simple preparations.
• Furthermore, fry quickly in good butter for a luxurious mini fried egg on toast, bruschetta or a sharing plate.
• Additionally, pickle in spiced vinegar for the classic British pub tradition that suits charcuterie and cheese boards beautifully.

Perfect Pairings

This product pairs beautifully with:

• Celery salt and good mayonnaise alongside for the classic canapé.
• Good Netherend Farm butter for frying — the two luxury ingredients complement each other.
• Anchovy, capers and dressed cress for a more complex composed canapé.
• A glass of good Champagne, Crémant or English sparkling wine alongside.

Storage: Keep refrigerated. Furthermore, free-range quail eggs keep for up to 2 weeks in the fridge. However, always cook from room temperature for the most consistent result — remove from the fridge 15 minutes before cooking. Delivered fresh and chilled.

However you use it, Quails Eggs Free Range brings a quality that only genuine artisan production can deliver. Moreover, the finest ingredients always reward the care taken to source them well.