To make perfect soft- or hard-boiled eggs, put whole, room-temperature eggs in a pan of cold water and bring it to a simmer over medium heat. Once the water is at a low boil, begin counting. Remove the eggs at the time specified below, and chill them under running cold water before cracking and peeling.
Soft-Boiled Quail Eggs: 1 minute
Hard-Boiled Quail Eggs: 2 to 3 minutes
Soft-Boiled Chicken Eggs: 2 minutes
Hard-Boiled Chicken Eggs: 5 minutes