An easy and delicious recipe for making your own savory soy-marinated quail eggs, perfect as a snack or side dish, inspired by popular Asian flavors. These small, tender eggs absorb the rich marinade for a delightful culinary experience.
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An easy and delicious recipe for making your own savory soy-marinated quail eggs, perfect as a snack or side dish, inspired by popular Asian flavors. These small, tender eggs absorb the rich marinade for a delightful culinary experience.
Ingredients
- 24 count quail eggs
- 0.5 cup soy sauce low sodium preferred
- 0.25 cup water
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 clove garlic minced
- 0.5 teaspoon sesame oil
- 1 pinch black pepper optional
Instructions
- Gently boil quail eggs for 5 minutes. Do not overcook. Immediately transfer boiled eggs to an ice bath for 5 minutes to stop cooking and make peeling easier. Carefully peel the cooled quail eggs, they can be delicate. In a medium bowl, whisk together soy sauce, water, rice vinegar, sugar, minced garlic, sesame oil, and black pepper until the sugar is dissolved. Add the peeled quail eggs to the marinade, ensuring they are fully submerged. Cover the bowl and refrigerate for at least 2-4 hours, or preferably overnight, to allow the flavors to fully infuse. Serve chilled as a delightful snack, appetizer, or side dish.
Notes
For a spicier kick, add a pinch of red pepper flakes or a slice of fresh chili to the marinade. These eggs are best made a day ahead to allow flavors to fully develop. Store in an airtight container in the fridge for up to 3-4 days. Ensure eggs are fully submerged in the marinade for even flavoring.
