Quail Eggs Recipe

Prepare brine

In a small heatproof bowl or jar, stir together 1 cup water, 1 tablespoon coarse salt, 1 teaspoon sugar and 1 teaspoon rice or white wine vinegar until salt and sugar dissolve. Set aside to cool to room temperature while you bring the boiling water to a simmer.

Bring water to a gentle boil

In a small saucepan large enough to hold the eggs in a single layer, bring 6 cups water and 1 tablespoon kosher salt to a rolling boil over medium-high heat.

Gently lower eggs and cook

Using a slotted spoon, gently lower 24 quail eggs into the boiling water. Return to a gentle simmer and cook undisturbed for 2 minutes for jammy, slightly runny yolks. For slightly firmer yolks cook 2 minutes 15 seconds; for fully set yolks cook 3 minutes. Keep the heat consistent—a lively simmer, not a violent boil.

Shock and peel

While the eggs cook, prepare an ice bath with 4 cups ice and cold water. When the timer finishes, immediately transfer eggs with a slotted spoon to the ice bath to stop cooking; cool for 3 minutes. Gently crack the shells all over and peel under running water to make peeling easier. Pat eggs dry with paper towel.

Brine the eggs

Place peeled eggs in a shallow dish or jar. Pour cooled brine over the eggs until they are mostly submerged. Cover and refrigerate for at least 30 minutes and up to 4 hours for deeper flavor. The brine seasons the delicate eggs without overpowering them.

Finish and serve

Remove eggs from brine and gently pat dry. Halve each egg lengthwise. Arrange on a serving plate and drizzle with 2 teaspoons soy sauce (or tamari) and 1 teaspoon toasted sesame oil. Sprinkle with chopped chives or microgreens, toasted sesame seeds and a light dusting (about 1/4 tsp) of freshly ground black pepper. Serve immediately.

Alternative serving ideas

Use brined quail eggs as salad toppers, on canapés, ramen, or skewered as an appetizer. They can also be stored in the brine, refrigerated, up to 48 hours for later use (flavors intensify).