Chewy & Springy Quail Egg Soy Braise: A Kid-Favorite Side Dish
Chewy & Springy Quail Egg Soy Braise: A Kid-Favorite Side Dish
Master the Golden Recipe for Quail Egg Soy Braise & Get Tips for Easy Shelling!
A staple on the kids’ dining table, always a hit – that’s quail egg soy braise! However, for beginners, boiling quail eggs and peeling them can feel quite cumbersome. Discover the secrets of experienced home cooks: we’ll share the best tips for easily peeling quail eggs, along with a detailed and friendly guide on how to boil them and make delicious soy braised quail eggs. These chewy, springy quail eggs will soak up the savory soy sauce, making your rice disappear in no time!
Main Ingredients- 1 tray of quail eggs (approx. 30 eggs)
- 2 king oyster mushrooms
- 5 cloves garlic
- 100cc water (1/2 cup)
- 3 Tbsp soy sauce
- 1 tsp sugar
- 2 Tbsp honey or corn syrup
- 1/2 Tbsp sesame oil
- 1/2 Tbsp toasted sesame seeds
Quail Egg Boiling Water- 700cc water (3.5 cups)
- 1 Tbsp coarse salt
- 2 Tbsp vinegar
- 700cc water (3.5 cups)
- 1 Tbsp coarse salt
- 2 Tbsp vinegar
Cooking Instructions
Step 1
Place the washed quail eggs in a pot and add 700cc of water. Add 1 Tbsp of coarse salt and 2 Tbsp of vinegar, then start boiling over high heat. Adding salt and vinegar helps prevent the egg white from leaking out if the shell cracks and makes peeling easier.
Step 2
Once the water boils, gently stir the quail eggs with a spoon occasionally to ensure even cooking. This will help the yolk center nicely. Boil for about 10 minutes until the eggs are cooked and ready for peeling.
Step 3
Quickly transfer the boiled quail eggs to a bowl of cold water to cool them down. If it’s summer, chilling them in ice water is even better for maintaining their springy texture.
Step 4
Peel the cooled quail eggs. Gently tap the eggs to crack the shells or rinse them under running water to help remove the shells more easily. Tip: Roll the eggs gently against the bottom or side of the pot to break the shells into smaller pieces for easier removal.
Step 5
Wash the king oyster mushrooms, pat them dry, and slice them into half-moon shapes. Peel the garlic cloves and slice them thinly.
Step 6
Now, let’s make the braising sauce. In a pot, combine the peeled quail eggs, sliced king oyster mushrooms, and sliced garlic. Add 100cc of water, 3 Tbsp of soy sauce, and 1 tsp of sugar. Bring to a boil over high heat, then reduce to medium-low heat and simmer for 5-7 minutes, stirring occasionally to ensure the eggs are well coated in the sauce.
Step 7
Finally, just before turning off the heat, drizzle in 1/2 Tbsp of sesame oil and sprinkle with 1/2 Tbsp of toasted sesame seeds for a nutty aroma. Your delicious quail egg soy braise is ready! Serve it over hot rice and enjoy.
