@Tai Chi,
Ill tell ya this. Boil some water with a little vinegar. Then plop the quail eggs in nd just let the ater return to a boil and shut off the stove (the eggs will hrd cook without that green ring). THEN get somebody lesser to peel em and then put them in a vinegar steeped with any kinda herb. They are really great, much more delicate a flavor than chicken eggs.
Our Amish neighbors raise quail and we get eggs every two weeks or so. (Quail, when kept in a run, will become "Chickenized". They are almost too cute to eat, ALMOST.
