Spicy Marinated Quail Eggs

Chinese Spicy Marinated Quail Eggs

Chinese-style spicy marinated quail eggs are a refreshing cold dish featuring tender quail eggs tossed in a savory, slightly spicy, and aromatic sauce. It’s simple to prepare, full of flavor, and perfect as an appetizer, snack, or side dish.

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Ingredients

Main Ingredient

• 20–25 quail eggs

Seasoning Sauce

• 2 tablespoons light soy sauce

• 1 tablespoon dark soy sauce

• 1 tablespoon black vinegar (optional for extra fragrance)

• 1 teaspoon sugar

• 1–2 cloves garlic, minced

• 1 teaspoon ginger, minced

• 1–2 fresh red chilies, finely chopped (adjust to taste)

• 1 tablespoon chili oil (or Lao Gan Ma)

• 1 tablespoon sesame oil

• 1–2 stalks scallions, finely chopped

• A handful of fresh cilantro, chopped (optional)

• A pinch of toasted sesame seeds

Optional Add-ins

• 1 teaspoon Sichuan peppercorn oil for a numbing flavor

• 1 teaspoon oyster sauce for deeper umami

• 1 small spoon of fried shallots for extra aroma

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Instructions

Step 1: Boil the Quail Eggs

1. Place quail eggs in a pot of cold water and bring to a boil.

2. Once boiling, cook for about 5 minutes.

3. Transfer the eggs to cold water immediately.

4. Peel the shells completely and pat dry with a paper towel.

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Step 2: Prepare the Seasoning Sauce

1. In a mixing bowl, add:

   • light soy sauce

   • dark soy sauce

   • sugar

   • minced garlic and ginger

   • chopped chilies

   • chili oil

   • sesame oil

2. Stir until the sugar dissolves.

3. Add chopped scallions and cilantro.

4. If using, mix in Sichuan peppercorn oil or oyster sauce.

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Step 3: Mix the Eggs

1. Add the peeled quail eggs to the sauce.

2. Gently toss until all eggs are evenly coated.

3. Cover and let them marinate for at least 30 minutes in the refrigerator.

   • For stronger flavor, marinate 2–4 hours.

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Step 4: Serve

1. Transfer the marinated quail eggs to a serving plate.

2. Spoon the remaining sauce over the top.

3. Sprinkle with toasted sesame seeds or fried shallots.

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Tips

• For deeper flavor, lightly score each egg with a knife before marinating.

• Adjust chili oil and fresh chili quantity depending on your heat tolerance.

• These quail eggs can be stored in the fridge and enjoyed for 1–2 days.