Very Tasty Salt-baked Quail Eggs

Name: Very Tasty Salt-baked Quail Eggs
Total time: 30 min
Yield: 4
Cuisine: Chinese
Ingredients: 20 quail eggs; Some salt

by Nutritionist Yiye Gourmet

4.6 (1)

Favorite

Difficulty

Easy

Time

30m

Serving

4

The quail eggs boiled in white water are tasteless to children, and the omelette oil is too much and troublesome. I personally like it a lot. Usually the most common are brine quail eggs, or salt-baked quail eggs, which are both very good practices. When there was no oven before, I used iron pans or hot pots to fry. Salt is very bad for the pot. Now I use the oven, which is simple and convenient, and I don’t need to stand in front of the stove to accept high-temperature broiling.

Ingredients

20 Quail Eggs
Some Salt

Very Tasty Salt-baked Quail Eggs

1. 1. Clean the quail eggs. If there are very light ones, it means that they are not fresh, so don't use them.

2. 2. Put a layer of salt in the baking bowl first. It doesn't need to be very thick. If there is no baking bowl, find a relatively deep container that can be stored in the oven with high temperature resistance. If you can't find it, wrap it with tin foil.

3. 3. Put the quail eggs on the salt, and then cover with a layer of salt. You don't need to bury it too deep, just just cover it.

4. 4. Put it into the Dongling oven and heat up and down at 160 degrees for 30 minutes. Usually, toast bread and cakes must be preheated. This is more random, no preheating is no problem, and the time is not very strict.

Tips:
Generally, coarse salt is used for salting. Many of my friends have asked whether coarse salt can be bought or not. So I tried fine salt this time and found that it is more flavorful, but not too salty. But if it’s salt-baked shrimps and crabs, it’s not suitable for large seams to penetrate, otherwise it will be very salty.