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🍽️ Marbled Quail Eggs with Vegetable Dressing

104 kcal · 30 min · 4 servings

Ingredients

• 16 quail eggs
• 1 tbsp black tea leaves
• 2 tsp Chinese 5-spice mix
• 2 tbsp soy sauce
• 3 tsp cane sugar
• salt
• 1 tsp black sesame
• 1 tsp sesame
• 3 sprigs cilantro
• 3 tbsp rapeseed oil
• 2 tsp sesame oil
• 3 tbsp rice vinegar
• 1 red chili pepper
• 200 g carrots (2 carrots)
• 200 g cucumber (0.5 cucumbers)
• 0.5 small red bell pepper
• 0.5 small yellow bell pepper
• pepper

Instructions

1. 1. Lightly prick the quail eggs at the wider end with a needle or a special egg pricker.
2. 2. Place the eggs in boiling water and cook them for exactly 1 minute.
3. 3. Remove the eggs from the water and rinse them immediately under cold running water to stop the cooking process.
4. 4. Gently tap the eggshell all around with the blunt end of a knife to create fine cracks.
5. 5. Make sure not to remove the shell, but only to crack it.
6. 6. Add 750 milliliters of water, tea leaves, the five-spice mixture, soy sauce, 1 teaspoon of sugar, and a pinch of salt to a pot.
7. 7. Bring the liquid to a boil.
8. 8. Place the cracked eggs into the boiling broth.
9. 9. Cook the eggs in the liquid for another 6 minutes.
10. 10. Remove the pot from the heat and let the eggs sit in the cooling broth.
11. 11. Place the pot with the eggs and broth in the refrigerator for 1 day to allow the marbling to develop well.
12. 12. Roast the sesame seeds in a dry pan over medium heat until fragrant and lightly golden brown.
13. 13. Take two-thirds of the roasted sesame seeds and grind them in a mortar into a fine powder.
14. 14. Let the remaining sesame seeds cool on a plate.
15. 15. Wash the fresh coriander and shake it dry.
16. 16. Pluck the coriander leaves from the stems and chop them finely.
17. 17. Whisk rapeseed oil, sesame oil, the ground sesame, rice vinegar, the remaining sugar, and the chopped coriander in a bowl to make a dressing.
18. 18. Halve the chili pepper lengthwise and remove the seeds.
19. 19. Wash the deseeded chili pepper and chop it finely.
20. 20. Add the chopped chili to the dressing and let the mixture steep for 30 minutes to allow the flavors to meld.
21. 21. Peel the carrots and the cucumber.
22. 22. Remove the hard ends of the vegetables and cut them into very fine dice.
23. 23. Halve the bell peppers lengthwise and remove the seeds.
24. 24. Wash the bell pepper halves and cut them into very fine dice as well.
25. 25. Mix the chopped vegetables with the dressing.
26. 26. Season the vegetables with salt and pepper to taste.
27. 27. Use a small ring cutter to form small circles of the vegetable mixture on small plates.
28. 28. Carefully peel the marinated quail eggs to remove the shell.
29. 29. Place two eggs in the center of the vegetable rings.
30. 30. Sprinkle the eggs with the remaining cooled sesame seeds.

Nutrition per serving

• kcal: 104
• Protein: 4 g · Fett/Fat: 7 g · Carbs: 4 g