From Joe’s kitchen

Sticky Soy Quail Eggs

Glossy, savoury and just a little bit sweet.

Prep
15 mins
Cook
8 mins
Makes
Serves 2 as a snack

Approximate timings. Allow extra time for any cooling or resting in the method.

Let’s get cooking
Sticky Soy Quail Eggs served in a rustic farmhouse setting

One step at a time

Let’s make it

  1. Cook the eggs

    Lower the quail eggs into gently boiling water and simmer for about 4–5 minutes, until both whites and yolks are firm. Drain carefully and place in cold water to cool.

  2. Peel carefully

    Tap the cooled shells all over and peel away the shell and membrane, starting at the wider end. Rinse off any fragments and pat dry so the glaze will cling.

  3. Mix the glaze

    Stir the soy sauce, honey and sesame oil together in a small frying pan. Warm over a low-to-medium heat until the honey loosens and the mixture begins to bubble gently.

  4. Coat the eggs

    Add the peeled eggs and turn them gently in the sauce for 2–3 minutes until hot throughout and glossy. Keep the heat gentle so the honey does not catch; add a teaspoon of water if the glaze becomes too thick.

  5. Finish and serve

    Spoon the eggs and glaze into a serving bowl. Scatter with sliced spring onion and sesame seeds if using. Serve warm with cocktail sticks or a small fork.

A little kitchen tip

Light soy is already salty, so taste the glaze before adding any extra seasoning.

Cooking times are a guide: check your food is cooked through before serving. Cook eggs until both the white and yolk are set. Food safety guidance.

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