Nothing beats the comfort and delicious ease of Korean Soy Sauce Quail Eggs. A classic Korean side dish for a reason! Petite, salty-sweet, umami-rich, flavor bombs. A subtle hint of spice makes these especially irresistible.
Why Quail Eggs?
For a long time, I made Soy Sauce Eggs with chicken eggs.
But then I watched the main characters in the Korean Drama It’s Ok to Not be Ok eat tiny soy sauce marinated quail eggs over rice. I started looking for quail eggs at the grocery store and a new favorite was born!
Soy Sauce Quail Eggs are superior for so many reasons:
- Quail Eggs are small so their petite size soaks up ALL that soy sauce flavor.
- The perfect ratio of egg white to egg yolk, in my humble opinion!
- Quail eggs contain more fat, protein, iron, B12, and riboflavin (per weight) than chicken eggs.
- Super tasty, easy, 5-minute, Korean marinade that can be spooned over rice.
- Kid-friendly. There are no leftovers when these little eggs are served!
The end result? Addictively tasty morsels of eggs. Creamy, rich yolks full of velvety smoothness. SO GOOD with rice!
- Quail Eggs. Tiny eggs that are HUGE on flavor! Find them at your local grocery store, Asian grocery store, Walmart, Whole Foods, and Costco. They come in packs of 18.
- Soy sauce + Sugar. For the perfect balance of salty and sweet. If it seems like a lot of sugar — remember, you are not consuming all the sugar. The liquid is mainly used for braising/soaking purposes.
- Water. To submerge all the quail eggs in liquid without becoming too salty.
- Green onion + Garlic. The essential aromatics.
- Chili pepper. Adds a subtle spicy kick. Fresno, Jalapeno, or medium green chilies all work well. If you don’t like spice at all, leave it out.
In this easy recipe, Quail Eggs are marinated overnight with the “braising” liquid. The best way to prevent overcooked, chalky yolks and rubbery egg whites.
- Cook Quail Eggs. Cover quail eggs with cold water. Bring to a boil and simmer for 4 minutes.
- Chill Quail Eggs. Transfer to an ice water bath. Rest for 5 minutes, until cold. Peel eggs.
- Make soy sauce marinade. In a glass jar or Tupperware container, mix ingredients together. Add peeled eggs to the marinade. Rest for 24 hours or overnight.
- Serve and enjoy. Don’t forget to spoon more soy sauce marinade over eggs and rice!
PRO Tips for peeling:
Quail eggs are tiny and can be difficult to peel. To make things easier:
- Chill in ice water. Cold eggs are easier to peel than warm eggs.
- Crack the shell first. Gently tap each end (top and bottom) on a clean cutting board until cracks show. Grab one end of the eggshell and gently peel downward, in a spiral.
- Look for the thin layer of clear egg protein that holds the shell together. Grab a bit of the egg protein when peeling. Makes shell removal much, much easier!
For a simple meal, enjoy with rice and drizzle the soy sauce marinade all over. YUM!
Or, add a variety of Korean banchan (side dishes) for a bigger meal.
- Dubu Jorim [Spicy Braised Tofu]
- Kkakdugi [Cubed Radish Kimchi]
- Oi Muchim [Cucumber Salad]
- Gamja Salad [Potato Salad]
Where can I find Quail Eggs?
Quail Eggs are available at most local grocery stores and Asian grocery stores, as well as Whole Foods, Walmart, and Costco. Look in the egg aisle and you’ll soon find these speckled beauties. They come in packs of 18
Can I use canned Quail Eggs for this recipe?
Yes, canned Quail Eggs work great in this recipe. They can be found at most Asian grocery stores, in the canned food section. Look for canned Quail Eggs packed in water and make sure they are not pickled!
Can I use chicken eggs in this recipe instead?
Yes, I’ve also used this marinade for chicken eggs. The only difference is the size and texture. Make sure the chicken eggs are completely submerged in liquid for best flavor, about 6 large eggs. Soft-boiled or hard-boiled eggs both work. And don’t forget to soak for 24 hours!
How long do the eggs stay good?
Keep the soy sauce quail eggs in the fridge, tightly sealed, for about 5 days. Be careful of cross-contamination and be sure to peel the eggs with clean hands. When serving, use a clean spoon every time.
What do quail eggs taste like?
Quail eggs taste very similar to chicken eggs. They look like chicken eggs, too — except they are much smaller. FYI Quail eggs contain more fat, protein, iron, B12, and riboflavin than chicken eggs.
Korean Soy Sauce Quail Eggs
- 2 cup/ 1.5 L mason jar
- 18 quail eggs
- 1/2 cup soy sauce
- 1/2 cup water
- 1/4 cup sugar
- 1 garlic clove (minced)
- 2 green onions (minced)
- 1 red chili pepper, optional (minced with seeds) *can be subbed with 1 jalapeno pepper
- Cook quail eggs. In a medium saucepan, cover quail eggs with cold water. Bring to a boil and simmer for 4 minutes. Drain water and immediately transfer eggs to a bowl with cold water and 1 cup ice cubes to chill.
- Make soy sauce marinade. While the quail eggs boil and chill, assemble the marinade. In a 1.5L jar (I use a large jam jar), add remaining ingredients: soy sauce, water, sugar, garlic, green onions, red pepper. Stir with spoon until sugar dissolves. Set aside.
- Peel quail eggs. When the quail eggs are cold, peel carefully. Immediately drop them into the marinade-filled jar. Repeat for all 18 eggs. Cover and refrigerate overnight or for 24 hours.
- Serve and enjoy! When ready to serve, spoon eggs and sauce into a small serving dish. Or, spoon eggs and sauce directly on top of rice. Enjoy!