Recipe: Soy Ginger Pickled Quail Eggs

We had a lovely time at the Coastal Alabama Farmers and Fishermen's Market today. So many of you stopped to say Good morning and visit and it was a delight to see each of you!

One thing we offer our customers is copies of some of our favorite recipes, mostly for quail eggs. Unfortunately I did not have any copies of my favorite pickled egg recipe and I promised I would post this here this evening. I love this particular recipe. The mix of salty soy sauce with the honey, garlic, and ginger is my favorite. These are great in salads and they make really good egg salad with just a bit of mayonnaise. They also make a really good afternoon protein-boost snack.

Give it a try and let me know what you think.

Soy-Ginger Eggs

1.     2-3 dozen quail eggs

2.     2 cups poultry broth

3.     1/4 cup soy sauce

4.     3 Tbsp honey

5.     2-3 Tbsp Mirin (optional but really good) 

6.     6 cloves garlic or a good sprinkle of garlic powder

7.     a bit of ginger root or a light sprinkle of ginger powder 

8.     crushed red pepper (optional) or (if you are really daring) a bit of Carolina Reaper

To hard boil quail eggs, bring water to a full, rolling boil before adding eggs.  Return to boil and cook for about 4 minutes.  Cool completely and then put them in a pan with a lid and shake them vigorously to crack the shells.  Place the eggs in a pan and cover with cold water for a few minutes; this will make peeling much easier!

Toss remaining ingredients in a saucepan and bring it to a boil.  Reduce heat and simmer until it is reduced to about half.  Turn off heat and add 2-3 dozen hard boiled and peeled quail eggs.  Keep refrigerated.