Braised Quail Eggs: The Perfect Lunchbox Side Dish!
Quail Egg Braise (Jangjorim) – Baek Jong Won’s Recipe for Lunchboxes & Side Dishes: How to Boil and Easily Peel
Let’s make some delicious braised quail eggs, a perfect side dish for your children’s lunchboxes! These sweet and savory eggs are incredibly popular and will surely disappear quickly.
Main Ingredients- 2 packs of quail eggs (approx. 20-24 eggs)
- 2 cups water (400ml)
Cooking Instructions
Step 1
First, let’s prepare to boil the quail eggs. In a pot, add enough water to fully submerge the quail eggs. Add about ½ tsp of coarse salt and 1 tsp of vinegar to the water. Adding salt and vinegar helps the shells separate more easily later on, making them easier to peel.
Step 2
Once the water starts boiling, carefully add the quail eggs and boil for about 10-12 minutes. After boiling, rinse the quail eggs under cold water and let them cool slightly. This will make peeling them much easier.
Step 3
Here’s a trick for peeling! Place the boiled quail eggs in a wide bowl or an airtight container. Add just enough water to lightly cover them. Close the lid and shake the container gently. The eggs will bump against each other, causing the shells to break and peel off easily. Remove any remaining shell fragments by hand for a clean finish.
Step 4
Now, let’s make the delicious braising sauce. In a pot, combine 2 cups of water, ½ cup of soy sauce, 2 Tbsp of oligosaccharide, and a pinch of black pepper. Stir well to combine all the ingredients for the sauce. If you don’t have oligosaccharide, you can substitute it with sugar, but oligosaccharide adds a nice gloss and a smooth sweetness.
Step 5
Once the sauce begins to boil, add all the peeled quail eggs to the pot. Reduce the heat to medium-low, and let it simmer with the lid slightly ajar for about 15-20 minutes. Stir the quail eggs occasionally to ensure they are evenly coated with the sauce. The braised quail eggs are ready when the sauce has reduced to a syrupy consistency and the eggs have a glossy finish! Let them cool slightly before packing them into lunchboxes or serving as a side dish.
