Just like any other egg, quail eggs have a hard outer shell and contain both a yolk and an egg white. Quail eggs are safe to eat and even considered a delicacy in many countries. The downside to quail eggs is their size. They are very tiny and it takes four to five quail eggs to equal one chicken egg. There are just as many ways to cook a quail egg as there are a chicken egg. One of those ways is to scramble the eggs.
Stick the tip of your knife into the top of the quail egg, and then use your fingers to enlarge the opening. These shells are little harder to break open than chicken eggs.
Pour the egg out of the shell into a bowl. Repeat this with all five quail eggs. Add sea salt and pepper to the bowl and combine the ingredients with a fork to scramble the eggs.
Heat a frying pan up over medium heat. Add your butter and allow it to melt completely. Pick up the frying pan and allow the butter to spread over the entire surface. This will protect the eggs from sticking to the pan.
Pour the quail egg mixture into the frying pan and wait one minute. Then turn off the heat because the quail eggs cook pretty fast. Use your spatula to continue scrambling the eggs.
When the eggs are fluffy and there is no liquid left, the eggs are done.
Use a little bit of parsley on top of the quail eggs for decoration. Double the recipe if you are feeding two.
If you want to make your quail eggs sunny side up, you will need to turn the heat off immediately after pouring the egg into the frying pan. Don't cook any longer than three minutes or they will become overdone.