Right, so they weren't hard at all to peel. In fact, I would say they were actually EASIER to peel than chicken eggs. Really. That little membrane between the shell and white of a quail egg is thicker and stronger than a chicken's egg and it seems to help hold the shell together a bit more so that it actually comes off in nice big pieces. Here's our favorite method.
Place quail eggs in a pot and cover with water, then add 2-3 Tbsp white vinegar (it helps to soften up the shells). Bring to a boil over medium-high heat. Once it's really rolling, turn off the heat, put on a lid and let it sit for 8 minutes. Drain off the hot water and put the eggs into cold ice-water (our tap water comes out very cold, so I actually usually just run cold water over them in the same pot). Peel the eggs, rinse them off and you're done! Bite-size, hard-boiled, quail eggs.