This post may contain affiliate links. Please read my privacy policy.
Soy Sauce Quail Eggs Recipe
These soy sauce quail eggs are the taste of heaven. The tender boiled quail eggs marinade in a sweet and savory soy sauce combined with sugar, garlic, green onion, and a little heat kick from the chili pepper.
You can taste the richness and umami flavor from every little bite, it leaves you wanting for more. With the creamy egg yolk and tender egg white soaked in all the flavor from the sauce, that is the best thing you can serve over a bowl of steamed white rice.
Beyond its taste, this dish holds cultural significance as one of the treasured banchan (side dishes) in Korean cuisine. Its presence on the dining table symbolizes hospitality and celebration, adding a touch of elegance to any meal or gathering.
Why This Recipe Works
It’s an easy recipe to follow and takes only three minutes to cook the quail eggs, making it a convenient dish to prepare, especially when you’re short on time.
The soy sauce quail eggs can be prepared in advance and stored in the refrigerator, making them a convenient option for meal planning or entertaining.
This dish is incredibly versatile and can be served in various ways. It’s an excellent side dish in a Korean meal spread, a delightful appetizer at parties, or even a unique addition to salads and noodle dishes.
Recipe Ingredients
All ingredients are accessible from local grocery stores. Easy to make and even easier to enjoy, this dish will surely become a favorite at your gatherings.
- Quail eggs
The mouthwatering marinade sauce calls for the following ingredients:
- Soy Sauce
- Water
- Sugar
- Garlic
- Green onion
- Chili pepper
How To Make Soy Sauce Quail Eggs?
It’s a quick soy sauce quail eggs recipe that is easy to follow with three simple steps.
First, boil the quail eggs. Once the eggs are cooked, cool them in ice water. Peel and set aside.
Next, in a small mason jar, prepare the marinade sauce by combining soy sauce, water, sugar, minced garlic, chopped green onion, and chili pepper. Give it a good stir to ensure all the flavors meld together.
Finally, place the peeled quail eggs into the marinade jar, ensuring they are fully submerged in the soy sauce mixture. Seal the jar tightly and refrigerate it overnight or for at least a few hours. This allows the eggs to soak up the savory goodness.
Cook’s Tips
For the best result, please follow my tips below.
- 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.
Frequently Asked Questions
Can I use chicken eggs instead of quail eggs for this recipe?
Yes, you can use chicken eggs instead of quail eggs for the soy sauce quail eggs recipe. However, there are a few considerations to keep in mind. First, adjust the cooking time from 3 to 6 minutes since the chicken eggs are larger. Also, extend the marinating time to let the chicken eggs fully absorb the flavors.
How long do the soy sauce quail eggs last in the refrigerator?
Marinated soy sauce quail eggs can be safely stored in the refrigerator for up to 5 days to one week. The longer they are stored, the more the flavors will infuse into the eggs.
How Many Calories Per Serving?
This recipe has 98 calories per serving.
For more great recipes like this, sign up for our newsletter. We’ll send daily recipes you’ll love!
Sign up for our newsletter!
Soy Sauce Quail Eggs
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
- 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
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
So easy–excellent side dish or addition to main course