Marinated Quail Eggs

Marinated Quail Eggs

1. Wash the quail eggs twice.

2. Boil water in a pot, cool the quail eggs under cold water, and add half a tablespoon of salt.

3. After boiling, boil for two minutes, turn off the heat and simmer for five minutes, remove the quail eggs and place in cold water.

4. Tips for peeling the shell: The shell of quail eggs is relatively thin. If only one corner is broken according to the method of peeling the egg shell, it is easy to peel off the egg whites, so try to break all the shells.

5. Cracked quail eggs are very easy to shell, and soon, a smooth quail egg is peeled.

6. The shelled quail eggs are very complete one by one.

7. The stewed meat can be frozen in the refrigerator, and it will taste better if it is marinated multiple times. Pour the old brine soup into a pot and heat to melt.

8. When the stewed soup is defrosted, pour the shelled quail eggs into the stewed soup.

9. After the fire has boiled, turn off the heat and simmer overnight.

10. Fish out after simmering overnight.

11. Marinated quail eggs.