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.