Braised Quail Eggs Recipe & Video
Hey guys! Today, I’m sharing a delicious and easy Braised Quail Eggs recipe! This dish is packed with savory flavors from the soy sauce and fish sauce, and the quail eggs soak up all that goodness while staying tender and rich. If you’re looking for a perfect side dish or snack, this recipe is for you!
What are Braised Quail Eggs?
Braised Quail Eggs are eggs that have been cooked and soaked in a flavorful sauce made from soy sauce, mirin, garlic, and peppers. Instead of boiling the eggs in the sauce (which can make the whites rubbery), I prefer to cook the sauce separately and then soak the eggs in it. This method gives the eggs a rich flavor while keeping the texture just right. It’s a simple technique, but it makes all the difference!
Ingredients for Braised Quail Eggs
- 12 oz quail eggs
- 1/2 cup soy sauce
- 3 tbsp fish sauce or Yondu
- 3/4 cup mirin
- 1/4 cup sugar
- 1/4 cup water
- 15 garlic cloves
- 8 oz shishito peppers (or your choice of peppers)
I used pre-peeled quail eggs for convenience, but you can also cook and peel them yourself. You can even substitute with 6 large eggs if you prefer!
How to Make Braised Quail Eggs
1. Prepare the Eggs:
If using pre-peeled quail eggs, rinse them under cold water and drain. If using whole quail eggs, boil them for 4-5 minutes in salted water, then cool and peel.
2. Make the Sauce:
In a pot, combine soy sauce, fish sauce (or Yondu), mirin, sugar, water, and garlic cloves. Bring the mixture to a boil over high heat and cook for 2-3 minutes until the garlic is tender.
3. Add the Peppers:
Add the shishito peppers and let them cook for another 2-3 minutes, adding a bit of spice to the sauce.
4. Mix in the Eggs:
Turn off the heat and allow the sauce to cool to room temperature. This prevents the egg whites from becoming too rubbery and the yolk too dry. Once the sauce is cool, add the quail eggs and mix well.
Transfer to an airtight container and store in the refrigerator. You can enjoy your Braised Quail Eggs hot or cold, depending on your mood!
Why I Love This Method
Simmering quail eggs directly in soy sauce can sometimes make them tough, but soaking them in a cooled sauce keeps them tender and flavorful. Plus, you can reuse the leftover broth to make another batch of Braised Quail Eggs—just boil it down a little before using!
You can also use regular eggs instead of quail eggs. Adjust the boiling time based on whether you want soft or hard-boiled eggs.
For more tasty egg dishes, check out my Mayak Egg Recipe.
Enjoy this savory and satisfying dish anytime!
Braised Quail Eggs
- Total Time: 20 mins
- Yield: 6 1x
Ingredients
- 12 oz quail eggs
- 1/2 cup soy sauce
- 3 tbsp fish sauce or Yondu
- 3/4 cup mirin
- 1/4 cup sugar
- 1/4 cup water
- 15 garlic cloves
- 8 oz shishito peppers (or your choice of peppers)
Instructions
- Prepare the Eggs:
If using pre-peeled quail eggs, rinse them under cold water and drain. If using whole quail eggs, boil them for 4-5 minutes in salted water, then cool and peel. - Make the Sauce:
In a pot, combine soy sauce, fish sauce (or Yondu), mirin, sugar, water, and garlic cloves. Bring the mixture to a boil over high heat and cook for 2-3 minutes until the garlic is tender. - Add the Peppers:
Add the shishito peppers and let them cook for another 2-3 minutes, adding a bit of spice to the sauce. - Cool the Sauce:
Turn off the heat and allow the sauce to cool to room temperature. This prevents the egg whites from becoming too rubbery and the yolk too dry. Once the sauce is cool, add the quail eggs and mix well. - Mix in the Eggs:
Once the sauce is cool, add the quail eggs and mix well. Transfer to an airtight container and store in the refrigerator. You can enjoy your Braised Quail Eggs hot or cold, depending on your mood!
Notes
I used pre-peeled quail eggs for convenience, but you can also cook and peel them yourself. You can even substitute with 6 large eggs if you prefer!
- Prep Time: 15 mins
- Cook Time: 5 mins
