Soy-pickled quail eggs

12
15 minutes

Ingredients

Soy-pickled quail eggs

  • 12 quail eggs
  • 150ml of rice wine vinegar
  • 150ml of light soy sauce
  • 1 tbsp of mirin
  • 1/2 red chilli
  • 1 garlic clove, bashed
  • 1 knob of ginger, peeled
  • 1 handful of coriander stalks
  • toasted sesame seeds, to garnish

Method

1
Boil the quail eggs for 2.5–3 minutes depending how soft you'd like your yolks. Plunge into iced water
2
Carefully peel the eggs and set aside
3
Combine the rest of the ingredients, apart from the sesame seeds, and add the eggs to the pickling liquor
4
Place a circle of greaseproof paper over the top to ensure the eggs are fully submerged
5
The eggs will be ready to eat after 12 hours. Carefully slice in half and sprinkle with toasted sesame seeds and sea salt