- 2 tablespoons olive oil
- 6 quail eggs
- 1/4 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
How to Make It
Heat oil in a nonstick skillet over medium-high heat. Carefully crack quail eggs into small custard cups. Gently pour eggs, 1 at a time, into pan. Cook 2 minutes or until whites are completely cooked. Remove eggs to a plate; sprinkle with salt and pepper.