Ovo De Codorna Recipe

Marinated Quail Eggs

1. 1

   Prepare an ice bath

   Fill a medium bowl with ice and about 2 cups cold water; set aside. This stops cooking immediately after boiling and makes peeling easier.

2. 2

   Bring water to boil

   Place 1 liter of water in a small pot over high heat and bring to a rolling boil.

3. 3

   Cook quail eggs

   Gently lower 24 quail eggs into the boiling water using a slotted spoon. Reduce heat slightly to maintain a gentle boil. Cook for 2 minutes 30 seconds for a slightly soft but set yolk, or 3 minutes for a fully set yolk. Start timing as soon as eggs are in the water.

4. 4

   Shock and peel

   Immediately transfer the eggs to the prepared ice bath and cool for at least 5 minutes. Once cold, gently crack shells all over and peel under running water to make peeling easier. Pat eggs dry with paper towel.

5. 5

   Make marinade

   In a small saucepan combine 120 ml water (for marinade), 1 tablespoon soy sauce, 1 tablespoon tamari (or extra soy if not using tamari), 2 tablespoons rice vinegar, 1 tablespoon mirin, 1 teaspoon granulated sugar, and 1 teaspoon kosher salt. Add 2 smashed garlic cloves, 1 teaspoon thinly sliced ginger, and 2 scallions cut into 1-inch pieces. Add 1 teaspoon dried red chili flakes if using. Bring the mixture to a gentle simmer over medium heat, stirring so sugar and salt dissolve. Simmer for 2 minutes to bloom the aromatics, then remove from heat and stir in 1 teaspoon toasted sesame oil. Allow marinade to cool to room temperature (about 15–20 minutes).

6. 6

   Marinate eggs

   Place peeled quail eggs in a clean jar or shallow container. Pour the cooled marinade over the eggs so they are fully submerged. If necessary, place a small piece of parchment or a weight on top to keep eggs submerged. Cover and refrigerate for at least 4 hours for noticeable flavor, preferably 12–24 hours for best results.

7. 7

   Serve

   Remove eggs from marinade and slice in half or serve whole. Sprinkle with 1 teaspoon sesame seeds and additional sliced scallions if desired. The eggs will keep in their marinade in the fridge for up to 5 days; flavors intensify over time.