Crispy Fried Quail Eggs: A Nostalgic Treat
Crispy Fried Quail Eggs: A Nostalgic Treat
Old-School Korean Snack Style! Crispy and Savory Fried Quail Eggs (Perfect for Snacks or Appetizers!)
I had some quail eggs at home and was wondering what to make. Then I remembered the quail egg skewers I used to eat during my school days, so I decided to fry them up! They’re crispy on the outside, soft on the inside, and have a wonderful savory flavor that I haven’t tasted in a long time. They’re perfect as a delightful snack for kids or a tasty appetizer for adults. Here’s a recipe for delicious fried quail eggs that bring back fond memories.
Main Ingredients- 30 peeled quail eggs
- 3 Tbsp frying powder (for coating the quail eggs directly)
Crispy Batter- 5 Tbsp frying powder
- 4 Tbsp ice-cold water
- 3 ice cubes
Sweet and Tangy Sauce- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (like mirin)
- 5 Tbsp frying powder
- 4 Tbsp ice-cold water
- 3 ice cubes
Sweet and Tangy Sauce- 1/2 Tbsp gochujang (Korean chili paste)
- 2 Tbsp ketchup
- 1 Tbsp sugar
- 1 Tbsp corn syrup (or rice syrup)
- 1 Tbsp cooking wine (like mirin)
Cooking Instructions
Step 1
First, prepare the quail eggs. Using pre-peeled quail eggs makes this process much easier. If you have shell-on quail eggs, boil them in water for about 10 minutes, then cool them in cold water and carefully peel off the shells.
Step 2
Lightly coat the quail eggs with frying powder. For a neater and more even coating, place the peeled quail eggs and 3 tablespoons of frying powder into a resealable bag. Seal the bag tightly, then gently shake it. This method ensures a thin, even layer of coating, which leads to crispier results!
Step 3
Here’s how the quail eggs look after being evenly coated with frying powder. If you were to fry them now, they would have a slightly crispy exterior.
Step 4
Now, let’s make the batter that will make the quail eggs extra crispy. In a bowl, combine 5 tablespoons of frying powder with 4 tablespoons of ice-cold water and mix. Once the batter starts to come together, add 3 ice cubes. Keeping the batter cold with ice is key to achieving maximum crispiness, as the ice keeps the batter chilled throughout the frying process. It’s important to fry the eggs before the ice melts completely; if the batter becomes too thin, the coating might not stick well. So, work quickly!
Step 5
Heat a generous amount of frying oil in a pan. You’ll need enough to generously cover the bottom of the pan. Once the oil is adequately hot, carefully add the coated quail eggs one by one. Fry them until they turn a nice golden brown and become crispy. It’s best to fry them over medium heat. Avoid overcrowding the pan, as this can lower the oil temperature and result in soggy eggs. Fry in batches if necessary.
Step 6
While the quail eggs are frying, let’s prepare the delicious dipping sauce. In a small saucepan, combine 1/2 tablespoon of gochujang, 2 tablespoons of ketchup, 1 tablespoon of sugar, 1 tablespoon of corn syrup, and 1 tablespoon of cooking wine. Stir well and bring to a gentle simmer over medium-low heat. Cook until the sugar is dissolved and all the ingredients are smoothly combined into a slightly thickened sauce. Taste and adjust the seasoning if needed to avoid making it too salty.
Step 7
Once nicely fried, place the quail eggs on paper towels for a moment to drain any excess oil. You can serve the fried quail eggs by threading them onto skewers and drizzling with the sauce, or arrange them on a plate and serve with the sauce for dipping. For an extra touch, you can garnish with a sprinkle of dried parsley. Enjoy your crispy, flavorful, and nostalgic fried quail eggs!
