Soy Pickled Quail Eggs
This soy-pickled quail's eggs recipe makes a pickled egg with a difference. Sweet and aromatic rice wine vinegar, mirin and soy sauce make the perfect blend of Japanese flavours for these tiny eggs.
Ingredients
- 12 quail eggs
- 150 ml of rice wine vinegar
- 150 ml of light soy sauce
- 1 tbsp of mirin
- ½ red chilli
- 1 garlic clove bashed
- 1 knob of ginger peeled
- 1 handful of coriander stalks
- toasted sesame seeds to garnish
Instructions
- Boil the quail eggs for 2.5–3 minutes depending how soft you'd like your yolks. Plunge into iced water
- Carefully peel the eggs and set aside
- Combine the rest of the ingredients, apart from the sesame seeds, and add the eggs to the pickling liquor
- Place a circle of greaseproof paper over the top to ensure the eggs are fully submerged
- The eggs will be ready to eat after 12 hours. Carefully slice in half and sprinkle with toasted sesame seeds and sea salt