Soy-pickled quail eggs
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.
Ingredients
Soy-pickled quail eggs
- 12 quail eggs
- 150ml of rice wine vinegar
- 150ml of light soy sauce
- 1 tbsp of mirin
- 1/2 red chilli
- 1 garlic clove , bashed
- 1 knob of ginger , peeled
- 1 handful of coriander stalks
- toasted sesame seeds , to garnish
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
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Soy-pickled quail eggs
