Soy-braised quail eggs
Cooked quail eggs gently braised with garlic and soy sauce, then finished with shishito peppers.
- Prep
- 8 min
- Cook
- 15 min
Scale the recipe
Ingredients
- cooked peeled quail eggs Weigh cooked, peeled eggs after draining
- 300 g
- shishito peppers
- 40 g
- whole peeled garlic
- 5 cloves
Seasonings
- water
- 1 C + 1/4 C
- regular soy sauce
- 3 T
- sugar
- 1 T
Level measures: 1 T (tablespoon) = 15 mL, 1 C (paper cup) = 180 mL. Household spoons and cups can vary in size.
Method
-
Prepare the eggs and peppers
Drain 300 g of fully cooked, peeled quail eggs in a sieve. Rinse and stem 40 g of shishito peppers.
-
Bring the braising liquid to a boil
Combine 1 C + 1/4 C of water, 3 T of soy sauce and 1 T of sugar in a small saucepan. Stir over medium heat until the sugar dissolves and the mixture boils.
-
Simmer the eggs and garlic
Add the eggs and 5 cloves of garlic. Return to a boil, lower to medium-low and simmer uncovered for 10–12 minutes. Turn the eggs gently with a spoon for even coloring.
-
Add the shishito peppers
Add the peppers and simmer for another 2–3 minutes. When the peppers soften and the eggs turn a glossy light brown, turn off the heat while some liquid remains.
-
Serve and refrigerate leftovers
Serve what you need and transfer leftovers to a shallow covered container. Refrigerate within 2 hours of cooking.
