One dozen boxed quail eggs
To boil quail eggs:
For best results, we recommend starting with your eggs at room temperature.
Ensure the water is boiling before lowering in the eggs and set a timer according to your preferred outcome
Runny = 2 mins
Soft boiled = 2.5 mins
Semi-set yolk = 3 mins
Hard boiled yolk = 3.5 mins
To peel your eggs:
• Place into icy water immediately after boiling.
• Once cool enough to handle, crack the shell at the fat end of the egg
• Once cracked, return the eggs to the ice bath
• Find the membrane, a paper-like substance that rests between the shell and the egg whites, and begin peeling it away. The shell should slip off with the membrane
The images in our online shop and weight options are indicative. Our animals are not a uniform size, and there is variation in the level of marbling and fat cover in our beef and lamb. As a result, we cannot guarantee the meat you receive will look exactly like the photograph, and sometimes it’s not possible to achieve the higher weights, particularly of steaks. You will only be charged for the weight of meat supplied.