Free chinese recipe for Marbled Quail Eggs
Free recipes for cooking chinese foods plus over 100 other delicious asian recipes in everything ranging from vegetarian desserts to chicken, seafood, pork and beef dinner entrees. Find just about any asian recipe from our main site, all for free! Our free recipes let you prepare delicious asian foods by following simple recipes. This recipe is for preparing Marbled Quail Eggs. Quail eggs are an exotic delicacy and terrific for an appetizer. This dish would not make a good dinner entree. However, you could serve these quail eggs as an appetizer before dinner.
INGREDIENTS FOR MARBLED QUAIL EGGS ASIAN - STYLE
- 12 quail eggs
- 2 1/2 cup strong lapsang souchong tea
- 1 tbs dark soy sauce
- 1 tbs dry sherry
- 2 whole star anise
- curly endive
- ground Szechuan
- peppercorns and seal salt
Photo of quail eggs with shells on.
- Place eggs in saucepan of cold water and bring to boil for 2 minutes
- Transfer eggs to corlander and run them under cold water to cool
- Tap shells so they are crazed but do not peel
- In a large saucepan, bring tea to a boil then add soy sauce, sherry and star anise
- Add eggs and boil again for 15 minutes
- Partially cover pan and make sure liquid does not dry
- Remove eggs and let them cool then peel
- Place them on curly endive
- Serve with dip
TIP: Great as an appetizer!