Eggs have long been a part of spring rituals. Quail eggs are a perfect English starter, often served with the shells half peeled, ready to dip into celery salt. Fast Hors d'Oeuvres
Bring a large pot of water to a boil over moderately high heat. Place the quail eggs in a wire basket or strainer and lower them into the boiling water. Cook the eggs for 5 minutes, then cool them under running water. Pat the eggs dry. Serve them in the shell or peeled, with a bowl of celery salt alongside for dipping.