Quail eggs in soy sauce are easy and delicious. These tasty little eggs are great for a snack. I usually enjoy them in my garden salad.
The most time consuming part of this recipe is peeling the shells off the eggs, and there is a trick to this. To make this process relatively simple, place the eggs into ice water after removing them from the pot. Leave them in the ice water for about 5 minutes. You can also place them under a steady flow of cold water (leave the tap running) for 2 or 3 minutes. Remove the egg from the water and give the bottom a quick tap on a hard surface. Using your finger nail, dig into the egg a little so you can lift and peel the outer shell membrane (exochorion). Removing the egg shell is extremely easy using this process.
I use two types of vinegar in this recipe, as I find the apple cider vinegar adds a little bit of zest to the mixture. However, you can use apple cider or white vinegar only if you don’t have both types on hand. If you want the quail eggs a little sweeter, simply add a little more sugar.
- 1/2 cup soy sauce
- 1/2 cup white vinegar
- 1/4 cup apple cider vinegar
- 1 cup water
- 2 cloves clove crushed garlic
- 3 tbsp brown sugar
- 2 chili peppers
- 1 tsp salt
- 3 medium size onion, wedges
- Place the quail eggs in boiling water. Boil them for 5 – 6 minutes. Remove them from the pot and place them in cold water (ice water works the best). Peel the shells off and set them aside. For a tip in peeling the shells, read the description at the top of the blog. Rinse the eggs in cold water and place them into a jar.
- Pour the soy sauce, vinegar, and water into a separate pot. Place the garlic, brown sugar, and salt in. Bring the mixture to a boil, stir well, and continue to boil for 3 to 5 minutes. Turn off the heat and allow it cool completely.
- Once the brine has cooled, pour it into a jar with the eggs. Place in the chili peppers and the onions. Seal the jar, and allow it to sit in the fridge for 3 to 5 days.