Quail Eggs in Soy Sauce II

Adapted from an internet recipe.

This is an American rendition of soy sauce eggs, more like a pickled egg in way, but sounds like these would be great in a salad or as appetizers or snacks. On my to cook list. I will update the servings, prep, and cook times after I have made this. My goal is to make two pint jars. Link to the shortcut is listed in the Notes section.

Print Recipe

Course Appetizer, Side

Cuisine American

Servings

Ingredients

25-35 hard boiled quail eggs, peeled, or canned, Shortcut
½ cup soy sauce
½ cup white vinegar
¼ cup apple cider vinegar
1 cup water
2 cloves garlic, minced
3 tablespoons brown sugar
1 teaspoon sea salt
2 Bird's Eye Chilis, cut in half lengthwise
1 medium onion, cut into wedges
2 pint mason jars

Instructions

In a pot, add the soy sauce, vinegars, garlic, brown sugar, and salt. Bring to a boil, stir, and boil for 3 minutes. Remove from heat and allow to cool to room temp.
If using fresh hard boiled quail eggs, get them peeled, rinsed, and place in the mason jars. If using canned eggs, drain, rinse (they are already peeled), and place in the mason jars.
Add 1 chili (both halves) to each jar. Place a wedge or two of onion in each jar.
Pour the cooled brine into each jar, pack in more eggs as needed and push them down into the liquid so they are covered. Place lids on the jars and set in the fridge for 3 to 5 days, then the eggs are ready to be enjoyed.

Notes

Shortcut: Perfect Hard Boiled Quail Eggs.