While I've used the canned quail eggs a number of times, this was the first time I bought fresh ones. Intending to use them as a decorative topping on a SE Asian inspired coconut soup, I fried them. But I only managed to keep 2 of the 5 yolks whole. The membrane under the shell was a lot tougher than I expected. I'd crack the shell, and end up peeling little bits of shell off the membrane, as though it was already cooked.
Any suggestions on how do a better job?
So far I"ve concluded it is best to break the shell by tapping on the sharp edge of a pan or cup. The flat or rounded edge that is often recommended for chicken eggs cracks the shell but does nothing to the membrane. A sharp knife edge might also work if I could limit the depth of the cut.
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