Boil the eggs the way you would chicken eggs. That is, place the eggs in a pan large enough to accommodate them without crowding, cover with an inch or so of water, bring to a boil, turn off the heat and allow to sit, covered tightly, for 20 minutes.
To make the dipping sauces:
Dipping Sauce 1
- 1 cup Asian Sweet Chile Sauce
- 1/4 minced cilantro
- 1/4 cup minced Thai or regular basil
- 2 cloves garlic, minced
- 1 tsp fish sauce (omit for vegetarian)
- Squeeze of juice from a wedge of lime
Dipping Sauce 2
Add 1 tbs of peanut butter to the above mixture.
If you want a bit of heat, add a dash or two of sriracha sauce
The eggs are very easy to peel so feel free to serve them unpeeled to show off the pretty shells. The yolks of quail eggs are much creamier and more delicate tasting then chicken eggs. Of course, if you cannot find quail eggs feel free to substitute chicken eggs. In that case, serve them in wedges or halves, dolloped with one of the sauces.