Chinese Soy-Ginger Quail Eggs with Scallions

Ingredients

• 18 eggs quail eggs
• 3 tbsp soy sauce (low-sodium if desired)
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced(optional)
• 1 tbsp rice vinegar
• 1 tsp honey (or omit for stricter low-carb)(optional)
• 1 medium cucumber, thinly sliced
• 4 stalks scallions, thinly sliced
• 1/8 tsp salt(optional)
• 1/8 tsp black pepper(optional)
• 1 tsp neutral oil (for tossing salad)(optional)

Instructions

1. 1

   Prep (15 minutes): Slice the cucumber thinly and thinly slice the scallions. Grate the ginger and mince the garlic (if using).

2. 2

   Cook (10 minutes): Bring a pot of water to a gentle boil. Add quail eggs and simmer for 4–5 minutes for soft-boiled yolks. Transfer eggs to an ice bath for 2 minutes, then peel.

3. 3

   Marinate (within remaining time): In a bowl, whisk soy sauce, grated ginger, rice vinegar, and honey (if using). Add peeled eggs and let them sit 5 minutes to absorb flavor.

4. 4

   Assemble: Toss cucumber with scallions (and a pinch of salt/pepper if desired). Plate the salad and top with the soy-ginger quail eggs. Spoon a little remaining marinade over the eggs.