Soy-pickled quail eggs

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This soy-pickled quail's eggs recipe makes a pickled egg with a difference. Sweet and aromatic rice wine vinegar, mirin and soy sauce make the perfect blend of Japanese flavours for these tiny eggs.

First published in 2017

Ingredients

Metric

Imperial

Soy-pickled quail eggs

Equipment

  • Sterilised 500ml jar

Method

1
Boil the quail eggs for 2.5–3 minutes depending how soft you'd like your yolks. Plunge into iced water
2
Carefully peel the eggs and set aside
3
Combine the rest of the ingredients, apart from the sesame seeds, and add the eggs to the pickling liquor
4
Place a circle of greaseproof paper over the top to ensure the eggs are fully submerged
5
The eggs will be ready to eat after 12 hours. Carefully slice in half and sprinkle with toasted sesame seeds and sea salt
First published in 2017

Pollyanna is a recipe developer who used to lead the team behind GBC Kitchen. She left Great British Chefs in 2022.

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