Vietnamese · Dinner
Braised Quail Eggs with Soy and Ginger
Quail eggs, hard-boiled and peeled, simmered in a dark braise of soy sauce, fresh ginger, garlic, shallot and a little sugar until deeply seasoned and glazed. Served warm over steamed rice with scallion, offering a savoury-sweet bite typical of Vietnamese home cooking.
$4
15 minsPrep
20 minsCook
35 minsTotal
EasyLevel
Nutrition per serving
428Calories
21.8gProtein
12.6gFat
52.3gCarbs
10.8gSugar
1.4gFiber
2380mgSodium
770mgChol
3.6gSat Fat
350mgPotassium
105mgCalcium
3.6mgIron
2.3mcgVitamin B12
3.8mgVitamin C
vegetarian
low-calorie
rich-umami
hidden-gems
vegetarian
Instructions
1
Prep
Bring a small saucepan of cold water to a boil, add quail eggs, boil 3 minutes until set, drain and cool under cold running water until shells peel cleanly.
2
Sauté
Warm a small saucepan over medium heat, add thinly sliced ginger, smashed garlic and thinly sliced shallot; stir 1 minute until fragrant and shallot turns translucent.
3
Braise
Pour in soy sauce, water and brown sugar, stir to dissolve, add peeled quail eggs, bring to gentle simmer over medium-low heat, then simmer 15 minutes over low heat, turning eggs once or twice, until liquid reduces to glaze.
4
Plate
Spoon glazed quail eggs and braising liquid over cooked rice, scatter thinly sliced scallion on top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 2424 quail eggs (about 210g total, shell on)
- 2/3 cup160ml soy sauce
- 2 tbsp2 tbsp fresh ginger
- 4 cloves4 cloves garlic
- 22 shallot
- 2 tbsp2 tbsp brown sugar (28g)
- 1 1/2 cup360ml water
- 1 tsp1 tsp black pepper
- 22 scallion, for garnish
- 1 cup200g white rice, cooked, to serve
