Soy-pickled quail eggs
Item 1 of 1
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.
First published in 2017
discover more:
Ingredients
Metric
Imperial
Soy-pickled quail eggs
- 12 quail eggs
- 150ml of rice wine vinegar
- 150ml of light soy sauce
- 1 tbsp of mirin
- 1/2 red chilli
- 1 garlic clove, bashed
- 1 knob of ginger, peeled
- 1 handful of coriander stalks
- toasted sesame seeds, to garnish
SAVE RECIPE
Equipment
- Sterilised 500ml jar
Method
1
Boil the quail eggs for 2.5–3 minutes depending how soft you'd like your yolks. Plunge into iced water
2
Carefully peel the eggs and set aside
3
Combine the rest of the ingredients, apart from the sesame seeds, and add the eggs to the pickling liquor
4
Place a circle of greaseproof paper over the top to ensure the eggs are fully submerged
5
The eggs will be ready to eat after 12 hours. Carefully slice in half and sprinkle with toasted sesame seeds and sea salt
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024