Cold Dishes
Five-Spice Quail Eggs
timer
10 MIN
signal_cellular_alt
Medium
person
4 servings
About This Recipe
Discover the irresistible flavors of these Chinese Five-Spice Braised Quail Eggs—a savory, aromatic delight perfect as a snack or appetizer. These bite-sized eggs are first boiled to perfection, then simmered in a fragrant broth of cassia bark, star anise, bay leaves, and Sichuan peppercorns, infused with the rich umami of soy sauce and a hint of sweetness from rock sugar. The slow braising process allows the eggs to absorb the deep, complex flavors, while the overnight marination ensures every bite is packed with deliciousness. Whether served warm or chilled, these quail eggs are a crowd-pleaser with their tender texture and bold, spiced aroma. Easy to make yet impressive in taste, they’re a must-try for anyone who loves bold, authentic Asian flavors. Perfect for parties, bento boxes, or a protein-rich snack!
Instructions
Detailed preparation guide
servings
4
Total Time
10m
shopping_basket Ingredients
Main Ingredients
- quail eggs 10 pieces
The sauce & seasonings
- cassia bark 2 pieces
- bay leaves 2 leaves
- star anise 2 pieces
- Sichuan peppercorns 1 teaspoon
- rock sugar 2 tablespoons
menu_book Directions
1
Step 1
Wash the quail eggs clean.
2
Step 2
Boil water and add the quail eggs, cook for 5 minutes.
3
Step 3
Remove the eggs and rinse with cold water, then gently crack the eggshells with a spoon.
4
Step 4
Boil another pot of water and prepare the ingredients: cassia bark, bay leaves, star anise, Sichuan peppercorns, rock sugar, seafood soy sauce, light soy sauce, and salt. Add all the ingredients to the pot.
5
Step 5
Once the water boils, add the quail eggs back to the pot and cook over low heat for 15 minutes, then turn off the heat and let cool. Place the eggs in a cool, shaded area to marinate overnight and allow the flavors to penetrate.
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