📝 About This Recipe
These bite-sized gems are a staple of Korean banchan and Chinese home cooking, offering a concentrated burst of savory, sweet, and salty flavors. The quail eggs are hard-boiled, peeled, and then simmered in a master stock of soy, ginger, and aromatics until they develop a deep mahogany hue and a springy, satisfying texture. Whether enjoyed as a protein-packed snack or a sophisticated side dish, these eggs are a testament to the transformative power of a slow soy braise.
🥗 Ingredients
The Eggs
- 24 pieces Quail eggs (fresh, at room temperature)
- 1 tablespoon White vinegar (added to boiling water to aid peeling)
- 1 teaspoon Salt
The Braising Liquid
- 1/2 cup Light soy sauce (provides saltiness and depth)
- 1 tablespoon Dark soy sauce (primarily for the rich mahogany color)
- 1.5 cups Water (filtered)
- 1/4 cup Mirin or Rice wine (adds a subtle sweetness and shine)
- 2 tablespoons Brown sugar (packed)
Aromatics & Spices
- 1 inch knob Fresh ginger (sliced into thick rounds)
- 4-5 pieces Garlic cloves (peeled and lightly smashed)
- 1 whole Star anise (optional, for a subtle licorice note)
- 2 pieces Dried shiitake mushrooms (adds intense umami to the stock)
- 1-2 pieces Fresh Thai chilies (split lengthwise for a hint of heat)
For Finishing
- 1 teaspoon Toasted sesame oil (drizzled at the very end)
- 1 teaspoon Toasted sesame seeds (for garnish)
- 1 stalk Green onions (finely sliced)
👨🍳 Instructions
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1
Place the quail eggs in a medium saucepan and cover with cold water by at least an inch. Add the vinegar and salt.
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2
Bring the water to a gentle boil over medium-high heat. Once boiling, reduce to a simmer and cook the eggs for exactly 4 minutes.
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3
While the eggs cook, prepare an ice bath in a medium bowl. Immediately transfer the cooked eggs to the ice bath for 5-10 minutes.
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4
Gently crack the shells all over by tapping them on a hard surface. Peel the eggs carefully under cold running water or submerged in the bowl; the membrane should slip right off.
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5
In a clean pot or deep skillet, combine the light soy sauce, dark soy sauce, water, mirin, and brown sugar. Stir until the sugar dissolves.
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6
Add the ginger, smashed garlic, star anise, dried shiitake mushrooms, and Thai chilies to the pot.
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7
Bring the liquid to a boil, then reduce the heat to low. Simmer the aromatics for 10 minutes to infuse the stock.
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8
Gently lower the peeled quail eggs into the simmering liquid. Ensure they are mostly submerged.
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9
Simmer the eggs uncovered over low heat for 15-20 minutes. Stir occasionally so the eggs color evenly.
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10
Once the liquid has reduced by about a third and the eggs are a beautiful dark brown, remove the pot from the heat.
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11
Remove the ginger, star anise, and mushrooms (you can slice the mushrooms and return them to the pot if you like).
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12
Stir in the toasted sesame oil. Allow the eggs to cool slightly in the liquid to absorb more flavor.
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13
Transfer to a serving bowl, garnish with toasted sesame seeds and sliced green onions, and serve warm or at room temperature.
💡 Chef's Tips
To peel quail eggs easily, shake them gently in a lidded container after cooling to crack the shells uniformly. If you prefer a thicker glaze, remove the eggs once colored and boil the liquid down for another 5 minutes before re-combining. Don't discard the leftover braising liquid; it is a 'master stock' that can be frozen and reused for chicken wings or tofu. For a vegetarian version, ensure your sugar isn't processed with bone char and use a high-quality naturally brewed soy sauce. Always use room temperature eggs to prevent the shells from cracking when they hit the hot water.
🍽️ Serving Suggestions
Serve alongside a bowl of steamed jasmine or short-grain purple rice. Pair with a crisp, chilled lager or a glass of dry Riesling to cut through the salt. Add to a bento box as a high-protein side that travels well. Serve as part of a larger 'Banchan' spread with kimchi, blanched spinach, and pickled radish. Slice in half and use as a sophisticated garnish for a bowl of homemade ramen.