Soy-marinated quail eggs with green chilli
Makes 12 eggs, enough for 4 as a side. About 20 minutes, plus at least 2 hours in the fridge.
Ingredients
- 12 quail eggs
- 100ml soy sauce
- 100ml water
- 2 tablespoons sugar or honey
- 1 tablespoon rice vinegar
- 1 garlic clove, finely chopped
- 2 Thai green chillies, thinly sliced
- 2 tiny red shallots, thinly sliced, or 2 spring onions
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sesame oil
Method
- Stir the soy sauce, water, sugar and vinegar in a small bowl until the sugar dissolves. Add the garlic, chillies, shallots, sesame seeds and sesame oil, and put it in the fridge.
- Bring a small saucepan of water to the boil. Lower the eggs in gently with a spoon and boil for 4 minutes, then move them straight into a bowl of iced water for 5 minutes.
- To peel, tap each egg all over on the bench to crack the shell, roll it gently under your palm, then peel from the wide end. Once you get under the thin membrane, the shell comes away with it. Peeling under a trickle of water helps.
- Put the eggs in a small container, pour over the marinade so they are covered, and refrigerate for at least 2 hours, or overnight for a deeper colour and flavour.
- Serve cold, with some of the chilli and shallot spooned over, on rice, in a noodle soup or as a snack.
Tip: Keep them in the marinade in the fridge and eat them within 3 days. Eggs that are a few days old peel more easily than very fresh ones. Chicken eggs work the same way: boil them for 8 minutes and marinate overnight.
