Clarence Court Quail Eggs 12 per pack

4.8 out of 5 (16)

14 out of 16 customers would recommend this product to a friend.

life over 1 week *


Price each: 22.1p


Product Description

One Dozen Free to Fly Quail Eggs.

Our 'free to fly' quality live in specially designed houses where they enjoy the warmth and seclusion for nesting and laying eggs, and they are 'free to fly' and wander at will outside in the fresh air.

Product Information



Keep refrigerated after purchase to maintain freshness. Remove from refrigerator 30 minutes before use and allow eggs to return to room temperature before cooking.

Prepare & Use

Quail eggs can be served in the half shell, in first course dishes, canapes, salads, or simply with celery salt. Please see the back of this sleeve for a delicious recipe created by chef, Mark Hix.
To soft boil: place in gently boiling water for 1 minute, leave eggs in water for a further 30 seconds, remove and then peel and serve.
To hard boil: place in gently boiling water for 2 and 1/2 minutes, remove, run under cold water and then peel and serve.

Country of Origin


Country of Packing



Clarence Court,
PL14 6EA.

Package Type

Sleeve and Plastic Egg Tray.


Allergen Information

  • Contains: Egg


Customer Reviews

4.8 out of 5

16 customers reviewed this product Average rating 4.8

14 out of 16 customers would recommend this product to a friend.

Rating: 5 star out of 5

07 July 2013

dinky eggs

good with salad and lovely poached. children love that they are tiny.

Rating: 5 star out of 5

26 June 2013

Delicious little nuggets

Well worth the fiddly part - peeling them, tasty, fresh and yummy with really good fresh mayo. A weekly staple in my shopping basket now.

Rating: 5 star out of 5

11 May 2013


Cooking times on the pack worked for us. Very tasty. Just as for normal eggs, plunging in cold water before peeling speeded up the process.


Rating: 4 star out of 5

27 December 2012

1 of 1 found this review helpful.

Good but fiddly

Trying to peel these things almost cost me my sanity. The ones that survived the process were delicious and looked good, but I will only buy these again if I am cracking raw eggs, to poach or something.

Rating: 5 star out of 5

04 October 2012

3 of 3 found this review helpful.

Great for impressing guests.

Lightly boil for exactly 2 minutes 30 seconds to get a cooked white and runny yolk the instructions say to boil for the same amount of time to get hard boiled eggs-I think you actually need 3 minutes for this. Crack the eggs thoroughly all over with the back of a spoon but gently so you don't break the yolk. Always peel from the fatter end-it's easier to pick out the membrane in the "bubble" that always forms there. Peel carefully so you don't break the yolk, and follow the membrane. Wash to remove shards of shell. Dip into a black-pepper-heavy mixture of salt and pepper.


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View all recipes containing Clarence Court Quail Eggs

Life guarantee
* Minimum life based on 'use-by' date of product. Average life based on last week's deliveries. Life guarantee shown based on delivery tomorrow and includes day of delivery. Please book a slot to view Life guarantee for your chosen delivery day. See Terms and Conditions for further details.
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