Chinese Soy-Ginger Quail Eggs with Scallion Oil

Ingredients

• 18 eggs quail eggs
• 3 tbsp light soy sauce
• 2 tbsp water
• 1 tbsp fresh ginger
• 1 clove garlic(optional)
• 1 tbsp rice vinegar(optional)
• 1 tsp brown sugar (or sugar substitute)(optional)
• 4 stalks scallions (green onions)
• 2 tbsp neutral oil (canola/vegetable)
• 1/4 tsp black pepper(optional)
• to taste salt(optional)

Instructions

1. 1

   Prep (20 minutes): Hard-boil quail eggs. Place eggs in a small pot, cover with cold water by 1 inch, bring to a boil, then reduce to a steady simmer for 5 minutes. Turn off heat, cover, and let stand 10 minutes. Drain, cool under cold water, and peel.

2. 2

   Make the soy-ginger sauce (part of prep): In a small bowl, whisk together soy sauce, water, grated ginger, minced garlic (if using), rice vinegar (if using), and the low amount of sugar (or sugar substitute). Set aside.

3. 3

   Simmer (25 minutes): Add peeled eggs to a saucepan. Pour in the soy-ginger sauce and bring to a gentle simmer. Simmer uncovered for 20 minutes, turning eggs once halfway, until glossy and lightly reduced. If it reduces too quickly, add 1–2 tbsp water.

4. 4

   Finish with scallion oil (during the final minutes): Thinly slice scallions. Heat neutral oil in a small pan until shimmering, then pour over scallions and stir immediately (or briefly warm 30–60 seconds).

5. 5

   Serve: Spoon eggs and sauce into serving bowls. Drizzle scallion oil over the top and finish with black pepper (and a tiny pinch of salt only if needed).