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Soy Marinated Quail Eggs

Soy-marinated quail eggs are a tasty, easy-to-prepare snack or side dish made from quail eggs, soy sauce, and chili pepper. Its soft, jammy egg yolk and rich flavor make it an irresistible snack or side dish!
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Course: Side Dish, Snack
Cuisine: American, Asian, Filipino, Korean
Keyword: banchan, marinade, pulutan, street food
Prep Time: 25 minutes
Cook Time: 3 minutes
Marinade Time: 1 day
Total Time: 1 day 13 minutes

Equipment

Ingredients

  • 15 quail eggs
  • ¼ cup soy sauce
  • 2 tbsp mirin
  • 1 tbsp sugar
  • 1 red chili pepper minced
  • 1 stalk green onion (white stem only) sliced
  • 1 tbsp sesame oil
  • 1 tsp sesame seeds
  • splash of vinegar and pinch of kosher salt for boiling water

Instructions

Boil the eggs

  • Bring a pot of water to a hard boil. Add a splash of vinegar and a pinch of kosher salt.
  • Use a frying basket to gently place the quail eggs in the boiling water. Cook for 3 minutes.
  • Remove the eggs from heat. Place them in an ice bath for at least 20 minutes.

Peel quail eggs (easy method)

  • Place 5-6 quail eggs in a tupperware. Fill with water until they are submerged. Shake for about 15 seconds so the shell cracks into very tiny pieces.
  • Peel an egg - We recommend starting to peel at the air bubble (you can find it where the egg is hollow to the touch.) If the shell doesn't peel off easily you may need to shake it more.
  • Rinse or dip the egg in cold water to remove any remaining shell pieces.
  • Repeat until all eggs are peeled.

Marinade overnight

  • Combine all sauce ingredients.
  • Marinate the eggs overnight in a covered container.

Notes

  • If you're planning on multiplying this recipe, and will cook more quail eggs at once, you may need to adjust the boiling time. Increase the cook time by 1-2 minutes, and after the ice bath, check for desired doneness. Remember, if the eggs are less done you can always put them back in to boil more. If they are over done they cannot go back. 
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