Savory Quail Egg Soy Braise: A Real Rice Thief Recipe
Perfect for Lunchboxes! Quail Egg Soy Braise: Boiling and Peeling Tips Included
Let’s make some incredibly savory quail egg soy braise that’s a true ‘rice thief’! It’s a must-have side dish that will make you want to eat more rice.
Ingredients- 2 packs Quail eggs (approx. 30-40 eggs)
- 2 cups Water (400ml)
- 1/2 cup Soy sauce (100ml)
- 2 Tbsp Oligosaccharide (30ml)
- A pinch of whole peppercorns (optional)
Cooking Instructions
Step 1
We’re going to make a super savory quail egg soy braise, a real ‘rice thief’! It’s perfect as a side dish for kids or for lunchboxes.
Step 2
The key is to boil the quail eggs and peel them easily. Fill a pot with enough water to cover the quail eggs, then add 1 tablespoon of vinegar and 1/2 teaspoon of salt. This helps the shells come off much more smoothly and prevents the eggs from cracking. Place the quail eggs in boiling water and boil for about 7-8 minutes. Once boiled, immediately transfer them to cold water to cool. Once cooled, gently peel the shells – they should come off cleanly.
Step 3
In a pot, combine 2 cups of water (400ml), 1/2 cup of soy sauce (100ml), and 2 tablespoons of oligosaccharide (30ml). Stir well to mix the braising liquid. For extra flavor, you can add a pinch of whole peppercorns. Bring the mixture to a boil over high heat, then reduce the heat to medium. Add the peeled quail eggs and let them simmer, gently turning them occasionally, until the liquid has reduced and become syrupy. Stirring the eggs periodically will ensure they are evenly coated and colored. Braise for about 15-20 minutes until the delicious quail egg soy braise is ready.
Step 4
Once the quail egg soy braise is done, let it cool slightly before transferring it to an airtight container. Store it in the refrigerator. Enjoy this delicious and satisfying side dish that pairs perfectly with rice!
