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a small plate of soy sauce eggs surrounded by rice and other side dishes
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5 from 1 vote

Soy Sauce Quail Eggs

Nothing beats the comfort and delicious ease of Soy Sauce Eggs. This variation -- with tiny Quail Eggs -- are especially good. Petite, salty-sweet, umami-flavor bombs!
Prep Time18 mins
Cook Time5 mins
Marinating Time8 hrs
Course: Side
Cuisine: Korean
Keyword: Quail Eggs, Soy Sauce
Servings: 18 quail eggs
Author: The Subversive Table | Lis Lam


  • 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


  • 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.
  • 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.
  • 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.
  • When ready to serve, spoon eggs and sauce into a small serving dish for communal eating. Serve alongside other banchan. Or, if eating solo, spoon eggs and sauce directly on top of rice. Enjoy!


*To peel the quail eggs, it helps to crack the shell first. I tap each end (top and bottom) on a clean cutting board. Then I grab one end of the egg shell and gently peel in a spiral. There is a thin layer of clear egg protein that holds the shell together. Make sure to pinch a bit of the egg protein when peeling for easier shell removal.
**The red pepper is optional. If you don't like things spicy, leave this out.