Quail eggs marinated in soy sauce with sesame seed dip.

An oriental canape to go with drinks.

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24 quail eggs

2 tablespoons dark soy sauce

1 tablespoon oil

1 tablespoon sesame seeds

1 teaspoon sea or rock salt


Place the eggs in a pan and cover with boiling water from the kettle.

Quickly bring to the boil on a high flame and simmer for 2 minutes (soft-boiled). Immediately drain the eggs and place in cold water to cool. Shell the eggs and place in a container – cover with the soy sauce and oil to marinade for 30 minutes.

Meanwhile, toast the sesame seeds in a hot dry pan.

Place the seeds and salt in a pestle and mortar and crush.

Heat a large frying pan.

Drain the eggs and cook in the very hot pan for 30 seconds – until light brown and slightly charred.

Remove eggs, spear with cocktail sticks and serve with the salty sesame dip

My Tips:

As soon as the sesame seeds start making cracking noises in the pan, keep them moving and remove from the heat once they have started to give up their distinctive sesame smell.

The eggs make cracking noises too as they cook in the frying pan which can seem quite alarming!

Hard boiled quail eggs only need 3 minutes simmering

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© 2024 - Penny Melville-Brown
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