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.