Quails' eggs are so pretty. Its almost a shame that you have to remove the shells. But trust me, your guests won't thank you if you ask them to peel their own boiled quail's egg. Luckily there is a great technique for getting the shells of without tears ('tears' meant in both senses of the word). In case you don't know, I will show you how below. Meanwhile, what do you do with quails' eggs? They make a great appetiser, hard boiled and topped with caviar or crispy bacon crumbs. Or, perhaps mini stuffed eggs? I also like them poached and served on blinis. Or how about Scotch quails' eggs? Do you eat quails' eggs? If so, how do you like to eat them? Could they be served in a main course, I wonder? Here is how to peel quails' eggs easily: For hard boiled, boil for 2 mins. For soft boiled, 1 minute. Drain off the water and put the quails' eggs in a small container (I used a coffee mug). Cover with vinegar (any cheap vinegar) and leave for ten minutes. The shells will partially dissolve (forming slight bubbles). Drain and peel! The eggs in the mug covered in vinegar - you can see the little bubbles: Drained of vinegar - notice how the pretty brown mottling has almost dissolved (the top 3 are unpeeled) Voila! Ten speedily peeled quails' eggs (there were twelve but I ate two).