Go Back Email Link
–+ servings

Soy Pickled Quail Eggs

Pollyanna Coupland
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.
No ratings yet
Print Recipe Pin Recipe
Total Time 15 minutes
Course Side Dish
Cuisine Asian
Servings 12
Calories 28 kcal
How Difficult Easy

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

Nutrition

Calories: 28kcalCarbohydrates: 2gProtein: 3gFat: 1gSaturated Fat: 0.3gFiber: 0.1gSugar: 1g
Keyword eggs, quail, soy
Need any kitchen stuff to make this recipe?Check out my shop!