IMBB #16 - Finding Comfort in Eggs

Sweet Soy Infused Quail’s Eggs

I was a little bummed that I might be missing out on the IMBB action for this month since my kitchen is under going renovation and looks like a total mess. My auntie however was gracious enough to give me full access to her kitchen since she thought I might have been suffering some sort of withdrawal symptoms having to go cold turkey for nearly a month without a kitchen. So with the courtesy of her hospitality, I decided to make comfort grub to soothe my soul for the eggy IMBB. I usually serve them as appetizers. The last time i did so, the people at the table mistook them for olives, but were later plesantly surprised! I find the eggs very comforting to eat, and especially since you can just grab them with your hands and pop them in your mouth .... Mmmmmm... mm.



Ingredients:

Quail’s Eggs

Stock:
2 liters cold water
1 cup shao hsing wine
1 cup dark soy
1/3 cup ligh soy
2/3 cup yellow rock sugar
6 cloves of garlic
10 ginger shards
3 green shallot stems, cut in half crossways
4 medium ‘braised dried Chinese mushrooms’
1 teaspoon sesame oil
3 whole star anise
1 small piece cassia bark or 2 cinnamon quills
1 medium piece dried orange peel

Directions:

Boil quails eggs to hard boiled, and peel off shells.

Meanwhile, place all stock ingredients into a stock pot and bring to the boil. Reduce heat and simmer gently for 20 minutes to allow flavours to infuse.
Place boiled quail’s eggs into stock and allow the stock to permeate the eggs for at least 12 hours.
Fish out the eggs from the stock and eat!