Soy-Ginger Quail Eggs over Steamed Rice

Ingredients

• 10 eggs quail eggs
• 3 tbsp soy sauce
• 2 tbsp water
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced(optional)
• 1 tsp honey or brown sugar(optional)
• 1 cup steamed rice
• 2 stalks scallions, thinly sliced
• 1 tsp sesame oil(optional)
• 1 tsp rice vinegar(optional)

Instructions

1. 1

   Bring a small pot of water to a gentle boil. Add quail eggs and simmer 5 minutes for jammy yolks (or 6–7 minutes for firmer). Drain, cool briefly, then peel.

2. 2

   While the eggs cook, mix soy sauce, water, grated ginger, and (if using) garlic, honey/brown sugar, rice vinegar, and sesame oil in a small saucepan. Simmer 3–4 minutes to meld flavors.

3. 3

   Add peeled eggs to the soy-ginger glaze and warm for 2–3 minutes, turning to coat.

4. 4

   Serve the warm eggs over steamed rice and spoon any extra glaze on top. Finish with sliced scallions.