Soy Sauce Quail Eggs

5 from 1 vote

Easy and quick, Soy Sauce Quail Eggs are a delicious side dish commonly served as one of the popular Korean banchan. These eggs are tender on the outside, creamy in the center, and incredibly flavorful, thanks to the sweet and savory marinade sauce.

Prep Time10

Cook Time3

Refrigerate1

Course: Side Dish

Cuisine: Korean

Keyword: Soy Sauce Quail Eggs

Servings: people

Calories: 98kcal

Author: Bee Yinn Low

Equipment

1 small (1.5 L) mason jar

Ingredients

20 quail eggs

Marinade Sauce

1/2 cup soy sauce
1/2 cup water
1/4 cup sugar
1 clove garlic minced
2 stalks green onion chopped
1 chili pepper (optional) chopped

Instructions

In a saucepan, add quail eggs and fill the water enough to cover the eggs. Bring it to a boil, and simmer for 3 minutes. Turn off the heat, drain the water, and transfer the eggs to a bowl filled with cold water immediately. Let the eggs soak in the cold water for 10 minutes or until they cool off completely.
Meanwhile, prepare the marinade sauce by combining soy sauce, water, sugar, garlic, green onion, and chili pepper in a mason jar. Stir well and set aside.
Once the quail eggs are cold, peel them carefully and drop them in the marinade jar. Cover the jar and refrigerate overnight or for one day.
When serving, transfer the quail eggs to a small plate, and drizzle them with marinade sauce if desired.

Video

Notes

Recipe Adapted: The Subversive Table

Tips:

Do Not Overcook the quail eggs. Boil the quail eggs for about 3 minutes. This will give you eggs with a creamy yolk center and a fully cooked white.
After boiling, immediately transfer the quail eggs to a bowl filled with cold water or an ice bath. This helps stop the cooking process and makes the eggs easier to peel.
For the best flavor, refrigerate the marinated quail eggs overnight or for at least several hours. This allows the eggs to soak up the marinade and develop a rich taste.

Nutrition