Thai Basil-Lime Quail Eggs with Cucumber Salad

Ingredients

• 18 eggs quail eggs
• 1/2 cup fresh Thai basil (or regular basil)
• 2 tbsp lime juice
• 1 tsp lime zest
• 1 tbsp fish sauce
• 1 tbsp soy sauce (low-sodium if available)
• 1 tsp brown sugar (or palm sugar)
• 2 cloves garlic
• 1 tsp fresh ginger
• 1 large cucumber
• 1 tbsp rice vinegar
• 1/2 tsp chili flakes (or Thai bird chili, to taste)
• 1 tbsp neutral oil (avocado/canola)
• 1/4 tsp kosher salt
• 1/4 tsp black pepper

Instructions

1. 1

   Prep (20 minutes total): Bring a small pot of water to a boil. Add quail eggs and boil for 4 minutes. Drain and cool under cold running water, then peel.

2. 2

   Make the glaze: In a bowl, mix fish sauce, soy sauce, lime juice, lime zest, brown sugar, minced garlic, and grated ginger. Set aside.

3. 3

   Cook the quail eggs (18 minutes total cook time includes this step): Heat oil in a nonstick skillet over medium-high heat. Add peeled quail eggs and sear, turning, until lightly golden, about 6 minutes.

4. 4

   Glaze: Pour in the lime-basil glaze. Reduce heat to medium and simmer, turning eggs to coat, until the sauce becomes glossy and lightly thickened, about 8 minutes.

5. 5

   Cucumber salad: While eggs glaze, thinly slice cucumber. Toss with rice vinegar, chili flakes, salt, and black pepper. Let sit 5 minutes to crisp and lightly pickle.

6. 6

   Serve: Plate cucumber salad and top with Thai basil-lime glazed quail eggs. Tear Thai basil over the eggs and serve immediately.