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Braised Quail Eggs

Authentic Braised Quail Eggs (Wu Xiang Lu An Chun Dan)

Lin
A foolproof method for making deeply savory, beautifully marbled Chinese Five-Spice Braised Quail Eggs. Perfect for snacks, picnics, or as a side dish.
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Prep Time 10 minutes
Cook Time 1 hour 15 minutes
Steeping Time 4 hours
Total Time 1 hour 25 minutes
Course Appetizer, Snack
Cuisine Chinese
Servings 20 servings
Calories 75 kcal

Equipment

  • Large pot or Dutch oven
  • Slotted Spoon

Ingredients
  

Main Ingredients

  • 1 kg quail eggs rinsed

Aromatics & Spices

  • 4 slices fresh ginger
  • 2 pieces Chinese cinnamon (cassia bark)
  • 1 piece dried tangerine peel (chenpi)
  • 2 bay leaves
  • 2 dried chili peppers
  • 10 Sichuan peppercorns
  • 10 g preserved mustard greens (meigancai) Or substitute with 2 star anise

Braising Liquid

  • 20 g Shaoxing wine
  • 20 g light soy sauce
  • 5 g dark soy sauce
  • 10 g oyster sauce
  • 5 g salt
  • 5 g sugar

Instructions
 

  • Place the rinsed quail eggs into a pot. Add the ginger slices, Shaoxing wine, and enough cold water to submerge the eggs completely. Turn the heat to your stove's lowest setting.
    Place the rinsed quail eggs into your pot. Add the ginger slices, Shaoxing wine, and enough cold water to submerge the eggs completely. Turn the heat to your stove's lowest setting.
  • Once the water reaches a gentle boil, set a timer and simmer for exactly 5 minutes.
    Place the rinsed quail eggs into your pot. Add the ginger slices, Shaoxing wine, and enough cold water to submerge the eggs completely. Turn the heat to your stove's lowest setting.
  • Using a slotted spoon, immediately transfer the quail eggs into a large bowl filled with cold or ice water. Let sit for 5 minutes.
    Using a slotted spoon, immediately transfer the cooked quail eggs into a large bowl filled with cold water (ice water is even better). Let them sit for 5 minutes.
  • Using the back of a metal spoon, gently tap the shells all over to create a web of cracks. Do not peel them.
    Once the eggs are cool enough to handle, use the back of a metal spoon to gently tap the shells all over. Do not peel them. You want the shell covered in a fine web of cracks. The more intricate the cracks, the more beautiful the marbled pattern will be once they are braised.
  • Return the cracked eggs to the pot. Add the cinnamon, tangerine peel, bay leaves, dried chilies, peppercorns, meigancai, light and dark soy sauce, oyster sauce, salt, and sugar.
    The Braise (1 Hour)
  • Add enough cold water to cover the eggs. Bring to a boil, then immediately reduce to low heat. Cover and simmer gently for 1 hour.
    The Braise (1 Hour)
  • Turn off the heat. Let the eggs steep in the liquid as it cools to room temperature, or ideally in the refrigerator overnight for maximum flavor.
    After 1 hour, turn off the heat. Do not remove the eggs! Let them sit in the braising liquid as it cools down to room temperature. For the absolute best flavor, transfer the eggs and the liquid to an airtight container and let them steep in the refrigerator overnight.

Notes

Nutrition Disclaimer & Safety Reminder: Nutrition information is an estimate and provided for informational purposes only. Values are roughly calculated based on a 5-egg serving. Moderation is advised as eggs naturally contain cholesterol. Store eggs fully submerged in the braising liquid in the refrigerator for up to 7 days. Do not freeze, as the egg whites will become rubbery.
Keyword Braised, Braised quail eggs, Chinese quail egg recipe, High Protein, Quail Eggs, soy sauce quail eggs, spiced quail eggs, Wu Xiang Lu An Chun Dan