Chinese Pickled Quail Eggs


12 quail eggs
2 tbs kosher salt
3 cups of distilled water or boiled water
1 tsp Sichuan peppercorns
2/3 cup of brandy or rum
Garlic chili bean dipping sauce (available in Asian markets)
toasted sesame seeds for garnish
These eggs are typically pickled in alcohol and can be stored in a cool dry place for several months. They are great bite sized snacks for a cocktail party.
  • Boil the eggs for about 4 minutes until the yolks are soft but not runny.
  • Place the salt and the distilled or previously boiled water in a large pan and heat gently until the salt has dissolved.
  • Add the peppercorns, then remove the pan from the heat.
  • Let cool completely then add the brandy or rum.
  • Gently tap the eggs all over to crack the shells, but do not peel them.
  • Place the eggs in a large airtight, sterilized jar and fill up with the liquid. Make sure the eggs are totally covered.
  • Seal the jar and let stand in a cool dark place for 7-8 days.
  • To serve remove the eggs from the liquid and carefully peel off the shells.
  • Serve whole with dipping sauce along with a bowl of toasted sesame seeds.




20 min


4 min


No Comments

    Leave a Reply


    Skill Level