"My kids love quail eggs. Even though they taste exactly like hen eggs, they want quail eggs because they are so little and fun. They challenged me to make an egg salad on a stick and this is what I came up with. Use whatever ingredients your family likes. They are healthier than hen eggs. Typically 5 quail eggs equals one serving. Serve chilled or at room temperature with mustard, mayonnaise, and capers."
Place eggs in a saucepan and cover with water; stir in vinegar and salt. Bring to a boil, reduce heat to medium, cover the saucepan, and cook until eggs are set, about 4 minutes. Let sit, covered, for 2 minutes. Rinse eggs in cold water and cool to room temperature; peel.
To peel quail eggs quickly, instead of your fingers, use a demi-spoon (like the ones used for espresso coffee). Break open the top, peel away enough shell to insert the edge of the spoon between the egg and the membrane right under the shell, and move it around to loosen the shell away from the egg. Quail egg shells are stronger than hen eggs so they don't break away easily unless you can get under the lining.
Per Serving: 195 calories;4.7 g fat;
31 g carbohydrates;
7.2 g protein;
152 mg cholesterol;
863 mg sodium.