Ovo De Codornagf Recipe

Name: Rodizio Grill Brazilian Steakhouse Denvers Ovo De CodornaGF Recipe
Cook time: 3 h
Total time: 3 h
Yield: 4 servings
Cuisine: Brazilian
Ingredients: 24 unit quail eggs; 4 cups water (for boiling); 2 cups ice; 1 tsp salt (for boiling water); 1 cup soy sauce (or tamari for GF); 1 cup water (for marinade); 2 tbsp rice vinegar; 1 tbsp mirin (optional); 1 tbsp brown sugar; 2 unit garlic cloves, smashed; 1 tbsp fresh ginger, sliced (about 3 mm thick); 2 unit green onions (scallions), cut into 2–3 cm pieces; 1 tsp black peppercorns; 1 tsp dried chili flakes (optional); 1 tsp neutral oil (optional, for sheen); 2 tbs fresh cilantro or microgreens; 1 tsp sesame seeds (toasted)

Inspired by Rodizio Grill Brazilian Steakhouse Denver

Time3h

Serves4

Marinated quail eggs

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Ingredients

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Brined Quail Eggs

24 unit quail eggs

4 cups water (for boiling)

2 cups ice

1 tsp salt (for boiling water)

Marinade

1 cup soy sauce (or tamari for GF)

1 cup water (for marinade)

2 tbsp Rice vinegar

1 tbsp mirin (optional)

1 tbsp Brown sugar

2 unit garlic cloves, smashed

1 tbsp fresh ginger, sliced (about 3 mm thick)

2 unit green onions (scallions), cut into 2–3 cm pieces

1 tsp black peppercorns

1 tsp dried chili flakes (optional)

1 tsp neutral oil (optional, for sheen)

To Serve (optional)

2 tbs fresh cilantro or microgreens

1 tsp sesame seeds (toasted)

Method

Brined Quail Eggs

Boil and shock eggs

Place 4 cups water and 1 tsp salt in a small saucepan and bring to a rolling boil. Gently add 24 quail eggs with a slotted spoon. Boil for exactly 2 minutes for a slightly jammy yolk or 3 minutes for fully set yolks. While eggs boil, prepare an ice bath with 2 cups ice and cold water. When time is up, immediately transfer the eggs into the ice bath and cool for 5 minutes to stop cooking and make peeling easier.

Peel eggs

Tap each cooled quail egg gently on a hard surface, roll to crack the shell all over, then peel under running water to help remove shell fragments. Place peeled eggs on a paper towel-lined plate.

Marinade

Prepare marinade

In a small saucepan combine 1 cup soy sauce, 1 cup water, 2 tbsp rice vinegar, 1 tbsp mirin (if using), and 1 tbsp brown sugar. Add 2 smashed garlic cloves, 1 tbsp sliced ginger, 2 cut green onions, 1 tsp black peppercorns and 1 tsp dried chili flakes if using. Warm the mixture over medium-low heat, stirring until the sugar dissolves and the liquid is fragrant, about 3–4 minutes. Do not boil vigorously; a gentle simmer for 1 minute is enough. Remove from heat and let cool to room temperature (30–40 minutes) to avoid cooking the eggs in hot liquid.

Marinate the eggs

Place peeled quail eggs in a clean, shallow jar or airtight container in a single layer if possible. Pour the cooled marinade over the eggs so they are fully submerged. If necessary, weigh them down with a small, clean plate or folded piece of parchment. Seal the container and refrigerate. Marinate at least 4 hours for flavor; 12–24 hours for medium intensity; up to 48 hours for deep color and strong flavor. Rotate the container occasionally to ensure even coloring.

Finish

When ready to serve, remove the eggs from the marinade and let excess drip off. Optionally brush or toss lightly with 1 tsp neutral oil for a glossy finish. Sprinkle with toasted sesame seeds and chopped cilantro or microgreens if desired.

Storage

Store marinated quail eggs in their marinade in the refrigerator for up to 5 days. Discard marinade after this period. If you prefer a stronger flavor without added salt, reduce soy sauce to 3/4 cup and increase water to 1 1/4 cup.