Delicious Quail Egg Jorim: A Savory and Sweet Braised Egg Recipe
Delicious Quail Egg Jorim: A Savory and Sweet Braised Egg Recipe
How to Make Homemade Quail Egg Jorim
Craving a generous portion of savory quail eggs? This homemade jorim recipe is for you! With its perfectly balanced salty and sweet flavor, it’s a beloved side dish that appeals to all ages. Make a big batch to enjoy as a staple in your meal prep!
Main Ingredients- 3 trays of quail eggs (approx. 90 eggs)
- 8 chili peppers (e.g., Cheongyang chili peppers, or others to your preference)
- 10 whole garlic cloves
- 1 cup dried shiitake mushrooms
Cooking Instructions
Step 1
First, prepare all your ingredients. Wash the quail eggs, remove the stems from the chili peppers (and slice if desired), and have the whole garlic cloves ready. If using dried shiitake mushrooms, rehydrate them in lukewarm water for a softer texture.
Step 2
In a pot, add enough water to completely submerge the quail eggs. Add 1 tablespoon of salt and 1 tablespoon of vinegar. This helps make peeling the eggs easier. Once the water comes to a boil, carefully add the quail eggs and boil for about 5 to 7 minutes. Be mindful of the cooking time to avoid overcooking, which can make the yolks chalky.
Step 3
After boiling, immediately transfer the quail eggs to a bowl of cold water to cool down completely. Once they are fully cooled, gently peel the shells. If the shells are stubborn, try gently tapping them with the back of a spoon before peeling.
Step 4
Place the peeled quail eggs in a pot. Add enough water to come halfway up the eggs. Stir in 8 tablespoons of soy sauce, 1.5 tablespoons of sugar, 1 tablespoon of cooking wine, and 1 tablespoon of corn syrup. Mix well to combine the sauce. Taste and adjust the seasoning with more soy sauce or sugar if needed, according to your preference.
Step 5
Add the rehydrated shiitake mushrooms, whole garlic cloves, and sliced chili peppers to the pot. Bring the mixture to a boil over medium-high heat, then reduce the heat to medium-low. Simmer for about 20 minutes, allowing the sauce to penetrate the quail eggs and the flavors to meld. Gently shake the pot or stir occasionally to prevent the eggs from breaking and ensure even coating. The jorim is ready when the sauce has reduced to a glaze and the eggs are glossy.
