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Preparing boiled quail eggs is similar to making hard-boiled eggs. First, lay out all the eggs you’re boiling in a pot. Then pour in cold water until the eggs are just covered. Since quail eggs are so small, using a pan instead of a pot will make the water boil faster. Just make sure the water covers the eggs entirely. Dip a slotted spoon into the water and fish out each egg. Place it in a bowl of water filled with ice to cool it off enough to handle. Leave the eggs in the bath for 1 minute and then check if they’re cool enough. Wait longer if they’re still hot.  Don’t reach into the boiling water or you will burn yourself. The ice bath also makes the shells come off easier when you peel the eggs. Once you’ve peeled the eggs, there are many ways to serve them. Pop them in your mouth whole for a quick snack. For a classic breakfast, put the eggs on a piece of toast with salt and pepper. Sliced up quail eggs also work as a great salad topping.  Use a very thin knife to slice the eggs. If you don’t have a thin knife, try using a strip of dental floss to slice them. If you like spice, add some powdered cayenne pepper. Boiled eggs can last up to a week in the refrigerator. You can also pickle the eggs by soaking them in vinegar.
Place the quail eggs into a pot of cold water. Transfer the eggs to an ice bath with a slotted spoon. Serve the eggs plain, on toast, or in a salad.