Chinese-Style Quail Eggs

1. 1 Quail eggspack 20 pcs ≈ $5.00 6 pcs
2. 2 Soy sauce 25 ml
3. 3 Black tea 3 g
4. 4 Garlic≈ $10.00 per kg 3 g
5. 5 Fresh ginger≈ $8.00 per kg 2 g
6. 6 Allspice 1 g
7. 7 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Boil quail¹ eggs for 5 minutes in boiling water, then cool in cold water.

2. Gently tap the shells with a spoon to create a fine crackle pattern, but leave the shells intact.

3. Steep tea in 100 ml of boiling water for 5 minutes, then strain.

4. Mix the tea with soy sauce, add grated ginger, crushed garlic⁴, star anise, and black pepper, and bring to a boil.

5. Peel the eggs, pour the hot marinade over them, and let cool.

6. Refrigerate for at least 2 hours until the whites darken.