Chinese Salt Baked Quail Egg 鹽焗鵪鶉蛋
These delicate and delicious homemade Chinese Salt Baked Quail Eggs 鹽焗鵪鶉蛋, usually found at your local Hong Kong street hawker, are gently baked in a oven of spice infused salt.
- Prep time
- 5 min
- Cook time
- 11 min
- Yield
- 8 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 24 quail eggs
- 4 cups coarse salt, 1152g
- 8 star anise
- 5 cinnamon sticks
- handful sichuan pepper
Instructions
- 1
Wash and dry eggs.
- 2
Pour all your salt into your wok.
- 3
Add in all spices and heat over low heat, stir frying gently for two minutes.
- 4
Remove half the salt, then add eggs in one by one, gently nestling in salt still in the wok. Make sure you have at least 1 inch of salt between eggs and the bottom of the wok.
- 5
Pour reserved salt over the eggs and pat firmly all around, making sure all eggs are completely covered.
- 6
Let cook for 8 mins over your lowest heat.
- 7
Turn off fire and let sit covered for 3 mins.
- 8
Break the salt by tapping on it lightly (it will stiffen a bit as it cooks) and remove the eggs.