Boil quail eggs for 6 minutes. Cool in cold water. Roll them on the table so the shell cracks. Boil 500 ml of water with 100 grams of salt and a bit of saffron. Cool down a bit and pour over the eggs. Store the eggs in a jar, or another container where all eggs are covered by the brine. The idea is that the eggs get a cracked look when peeled. Let them sit in the brine for at least 3 days.