The market · Dairy and eggs · East Asia, Southeast Asia
Quail eggs
Tiny speckled eggs with a big, creamy yolk. Hard-boiled, they go into Chinese braises, Buddha jumps over the wall and noodle soups.
rich · creamy yolk
What to do with it
Classics built on it
FujianBuddha jumps over the wallA banquet soup of abalone, sea cucumber, fish maw, scallops, meats and mushrooms, sealed in a jar with rice wine and simmered for hours.No one here has made it yetAnhuiLi Hongzhang hotchpotchA banquet mix of sea cucumber, fish maw, squid, ham, chicken, tofu and mushroom, simmered together in a good stock.No one here has made it yetYunnanCrossing-the-bridge noodlesA bowl of scalding broth under a layer of fat, with raw sliced meats, quail's egg, vegetables and rice noodles added at the table, in that order.No one here has made it yet Knowing it
- Where to buy
- Asian grocers and some supermarkets, fresh or tinned.
- Worth knowing
- Boil for two and a half minutes for a jammy yolk. Peel them under running water after cracking the shell all over.