Ingredients
Ingredients
Teriyaki-marinated quail eggs are boiled and peeled quail eggs left to soak in a sweet and salty teriyaki marinade in the refrigerator. They are easy to make and go well with rice, noodles, ramen or as a small snack.
I like to make two small jars at a time. Last time, I used small Rosendahl storage jars with screw-top lids. A ready-made teriyaki marinade makes this recipe very simple.
I like to use a ready-made teriyaki marinade, such as Blue Dragon Teriyaki Marinade. The amount you need depends on the shape and size of the jars.
Instructions
Boil the quail eggs
Boil the quail eggs first. I use hard-boiled eggs for this recipe. See How to boil quail eggs for cooking times suited to the size of the eggs. Transfer the eggs straight into ice-cold water after cooking. Once they are cold, peel them carefully.
Slice the shallot
Thinly slice 1 small shallot.
Put the eggs into jars
Divide the quail eggs and shallot between the two small jars.
Pour over the teriyaki marinade
Pour over the teriyaki marinade so the eggs have good contact with the marinade. It is best if the eggs are covered as much as possible. If some sit slightly above the marinade, you can gently turn the jar a few times while the eggs are marinating. You do not need to dilute a ready-made teriyaki marinade with water. Taste it first instead. Different brands vary in saltiness, sweetness and consistency.
Put the jars in the refrigerator
Put on the lids and store the jars in the refrigerator. Leave the eggs to marinate for at least a few hours, preferably until the next day. Over time, the egg white takes on more colour and flavour from the marinade.
How long should quail eggs marinate?
A few hours is enough to give the eggs flavour. If you leave them overnight, the marinade has more time to soak in.
How long you marinate them depends on how strong you want the flavour to be.
The teriyaki marinade I use is quite thin and strong in flavour, both sweet and salty, so I find that overnight is enough.
What can teriyaki quail eggs be served with?
You can eat them straight from the jar as a snack, or serve them with rice and noodles. They also work well in ramen, on a tapas platter or as a small side dish.
Cut them in half and sprinkle with sesame seeds or finely chopped spring onion if you want to dress them up.
They are also good in a simple bowl with rice, vegetables and a little teriyaki marinade.
How long do teriyaki-marinated quail eggs keep?
Store them in the refrigerator in a tightly closed jar for up to three days.
The teriyaki marinade gives the eggs flavour, but this is not canning or preservation.
The eggs should therefore be treated as cooked eggs that need to be kept cold.
The USDA states that hard-boiled eggs can be stored in the refrigerator for up to one week. Kikkoman is more cautious in its recipe for marinated chicken and quail eggs and recommends removing eggs from the marinade if they are kept longer than overnight, then eating them within three days.
I therefore prefer to make small batches and eat the teriyaki-marinated quail eggs within a few days.
Can the marinade be reused?
I use fresh marinade every time.
Once the marinade has been stored with the peeled eggs in the refrigerator, I would not pour it back into the bottle or use it for another batch of eggs.
If you want to serve a little marinade with the food, set aside some clean marinade before putting the eggs into the jars.
Can I use ordinary teriyaki sauce?
Teriyaki sauce and teriyaki marinade are not the same.
A marinade is often thin enough to soak into the eggs. Some teriyaki sauces are thicker and intended more as a stir-fry sauce or glaze that coats the outside.
I therefore use teriyaki marinade for this recipe because it soaks into the eggs more effectively. If your sauce is very thick, the eggs will not marinate as well.
