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.

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