Stir-fried quail eggs with scallions, or as we call it in the culinary world, “quail egg and scallion stir-fry,” is a dish that’s as delightful to eat as it is easy to make. Originating from China, this dish boasts a beautiful combination of textures and flavors. Imagine tiny, delicate quail eggs coated in a savory sauce, their richness beautifully contrasted by the sharp, fresh bite of scallions. It’s a symphony of tastes that dances on your tongue! If you’re looking for a quick, healthy, and absolutely delicious meal, this recipe is for you.
Ingredients:
- 12 quail eggs
- 3 scallions, thinly sliced, separating the white and green parts
- 1 tablespoon vegetable oil
- 1 tablespoon soy sauce
- 1/2 tablespoon oyster sauce
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup water
Equipment:
- Small pot for boiling eggs
- Wok or large skillet
- Mixing bowl
- Slotted spoon
Instructions:
- Prepare the quail eggs: Gently place the quail eggs in a pot of cold water. Bring the water to a boil over medium heat. Once boiling, reduce heat to low and simmer for 3-4 minutes. This will give you perfectly cooked, soft-boiled quail eggs.
- Cool and peel the eggs: Immediately drain the hot water and run cold water over the eggs for a minute. This will stop the cooking process and make peeling easier. Gently peel the eggs and set them aside.
- Prepare the sauce: In the mixing bowl, whisk together the soy sauce, oyster sauce, salt, black pepper, and water. Set aside.
- Stir-fry: Heat the oil in your wok or skillet over medium-high heat. Once the oil is hot, add the white parts of the scallions and stir-fry for about 30 seconds until fragrant.
- Combine and cook: Add the quail eggs to the wok and gently stir-fry for a minute. Pour the prepared sauce over the eggs and scallions. Continue to stir-fry for another minute, allowing the sauce to thicken slightly and coat the eggs beautifully.
- Final touch: Turn off the heat and add the green parts of the scallions. Give everything a final toss to combine.
Tips & Tricks:
- Overcrowding the pan while stir-frying can lower the temperature and make your ingredients steam instead of fry. For best results, cook in batches if needed.
- “For a richer flavor, try adding a teaspoon of Shaoxing rice wine to your sauce,” says Chef Lin, a renowned expert in Chinese cuisine. “It adds a depth and complexity that truly elevates the dish.”
Presentation:
Serve your stir-fried quail eggs with scallions immediately over steamed rice. Garnish with extra chopped scallions for a pop of color and a sprinkle of sesame seeds for a nutty crunch.
