I thought I read in the forum that quail eggs, even though smaller, cooked at the same rate as hens eggs...false
I did four eggs and was going to pull them at 10m, 12m, and 14 m. I pulled the first one out at 10 minutes (71C) by the time i pulled it and opened it (about 2m) the rest were almost hard boiled. I made my wife a snack , Hawaiian roll toast, seared pastrami, muenster cheese and a balsamic reduction, so it wasn't a total fail;-)
The whites were what I wanted but, the yolks were a little over done. I will continue to play with temp/time.
does anyone have any suggestions?
