|salted quail eggs|
|boiled salted quail egg with rice soup|
How to Make Salted Quail Eggs
25 quail eggs, washed well and broken ones discarded
2 1/4 cups water
1/2 cup sea salt
A small ceramic or glass sauce dish
Boil water. Add salt and stir to dissolve. Remove from heat and let the liquid completely cooled. Slowly using a spoon and a stick (preferably a pair of chopsticks) drop each egg into a glass jar. Pour the cooled liquid over the jar. Be sure to submerge all the eggs under the liquid. May use a small ceramic or glass sauce dish to anchor the eggs down. Avoid jamming it in as you do not want to break the eggs. Keep the jar at room temperature. These will be salty and ready to eat in about 2 weeks. You may eat one to try.
|traditional salted duck eggs|
(covered in ash)
|traditional salted duck eggs using ash|
*The quail eggs come in a package of 18. One was broken so I ended up making 35 instead of 36.
*I don't like to waste. Here is how I figured out how much liquid to use. I placed all the eggs inside the jar. I then add water to the jar with the eggs. I then carefully pour out that water into a measuring container. This amount will be what I need to use for the brine.