Braised Quail Eggs
Chef Lisa Dickie, a highly experienced chef and cooking instructor, developed this flavourful braised quail egg recipe for us, and we are obsessed! It’s simple to prepare yet packed with rich, savoury-sweet flavours. Perfect served over rice and finished with fresh garnish.
Ingredients
- 18 Spring Creek quail eggs
- 1 tbsp vinegar
- 1 tsp salt
- 1 ½ cups stock (vegetable, chicken, or dashi)
- ¼ cup soy sauce
- 6 garlic cloves
- 3 tbsp honey
- Chopped cilantro (to taste)
- 1 red finger chili, finely chopped
- 1–2 tsp sesame seeds
- 1 tsp minced ginger
Quail Eggs
Braising Liquid
Garnish
Instructions
In a small pan, bring water, salt, and vinegar to a simmer over medium-high heat.
Gently lower the quail eggs into the water and cook for 6 minutes.
Remove from heat and transfer eggs to ice water to stop the cooking process.
Place the cooled eggs in a plastic bag and gently shake to crack the shells. Peel and rinse to remove any shell fragments.
In a separate pan, combine the stock, soy sauce, garlic, and honey. Simmer over medium heat until reduced by half.
Add the peeled quail eggs and simmer for 10–15 minutes.
Serve over rice. Spoon extra sauce on top if desired and garnish with cilantro, chilli, sesame seeds, and ginger.
