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Toasted Sesame Asian Pickled Quail Eggs


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Toasted Sesame Asian Pickled Quail Eggs


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Toasted Sesame Asian Pickled Quail Eggs

Toasted sesame oil adds flavor to these pickled quail eggs.


  • Prep Time : 10 min
  • Chill Time : 6 hour
  • Ready Time : 6 hour, 10 min


16 eggs


  • 16 quail eggs
  • 1/2 cup water
  • 2 TBS soy sauce
  • 1 tsp sugar
  • 1/4 tsp toasted sesame oil


Prepare a bowl of ice water and set aside. Bring a pot of water to the boil. Carefully drop the quail’s eggs in and boil for 3 minutes. Remove the eggs from the water with a slotted spoon and place into ice cold water. Once they are cold, peel and set aside. (Note: be very careful when handling the quail’s eggs – they will be soft and fragile).

Carefully place eggs in a medium-large jar, and combine remaining ingredients. Let marinate in the refrigerator overnight. Serve at room temperature.



About thekosherologist


Alex Idov( AKA 'The Kosherologist' ) is a food blogger who runs the blog 'Kosherology' and a contributing food columnist to multiple websites and print publications across the U.S. He is currently attending Kennesaw State University (near Atlanta, GA) for his Bachelor of Science degree in Culinary Sustainability and Hospitality. Visit his website, 'Kosherology' @ www.thekosherologist.com

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