Soy Sauce Quail Eggs

Easy and quick, Soy Sauce Quail Eggs are a delicious side dish commonly served as one of the popular Korean banchan.

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– 20 quail eggs Marinade Sauce – ▢1/2 cup soy sauce – ▢1/2 cup water – ▢1/4 cup sugar – ▢1 clove garlic (minced) – ▢2 stalks green onion (chopped) – ▢1 chili pepper (optional) (chopped )

Step 1

In a saucepan, add quail eggs and fill the water enough to cover the eggs. Bring it to a boil, and simmer for 3 minutes. Turn off the heat, drain the water, and transfer the eggs to a bowl filled with cold water immediately. Let the eggs soak in the cold water for 10 minutes or until they cool off completely.

Step 2

Meanwhile, prepare the marinade sauce by combining soy sauce, water, sugar, garlic, green onion, and chili pepper in a mason jar. Stir well and set aside.

Step 3

Once the quail eggs are cold, peel them carefully and drop them in the marinade jar. Cover the jar and refrigerate overnight or for one day.

Step 4

– When serving, transfer the quail eggs to a small plate, and drizzle them with marinade sauce if desired.


Bee Yinn Low is a cookbook author and a recipe developer specializing in easy, quick and delicious home cooking. Her work has earned her numerous accolades, including TV appearances, live cooking demos, radio interviews, and press mentions in the United States and Asia.