Spiced Quail Eggs

About This Recipe

Quail eggs with cracked shells steep in a soy broth scented with whole spices and dried chiles. Crack the cooled shells before steeping, as explicitly shown; the source does not direct peeling them before the steep.

Ingredients

Quantities are included where specified in the original recipe.

• 1 kg (2 Chinese jin)quail eggs
• 5dried chiles
• cassia bark
• 2 piecesstar anise
• 2 leavesbay leaves
• red Sichuan peppercorns
• 3 slicesginger
• 500 gwater for braising
• 100 glight soy sauce
• 50 grock sugar
• a littlesalt
• water for boiling

Ingredient Notes

• Crack the cooled shells before steeping, as explicitly shown; the source does not direct peeling them before the steep.

Step-by-Step Instructions

1. 01

   Put the quail eggs in cold water, bring to a boil and simmer for 5 minutes. Cool in water and crack the shells.

2. 02

   Put ginger, dried chiles, cassia bark, star anise, bay leaves and peppercorns in a pot. Add 500 g water, light soy sauce, rock sugar and salt. Bring to a boil and simmer for 5 minutes.

3. 03

   Add the eggs and bring to a boil. Turn off the heat and steep for at least 5 hours.

Illustrated Cooking Guide

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Cooking Method