22 August 2014,16:47 by

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Serves :

Preparation Time :
10 minutes

Cooking Time :
15 minutes

Preparation Method :

  • Place the eggs in a pan of gently simmering water, bring to the boil and cook for 3 minutes until the yolks are soft but not runny. Remove the eggs from the pan using a slotted spoon and set aside to cool.
  • In a large saucepan, dissolve the salt in the distilled or boiled water. Add the peppercorns, then allow the water to cool and add the spirit.
  • Gently tap the eggs all over to crack the shells but do not peel them. Place in a large, airtight, sterilized jar and fill up with the liquid, totally covering the eggs.
  • Seal the jar and leave to stand in a cool, dark place for at least 7 days.
  • To serve, remove the eggs from the liquid and carefully peel off the shells. Serve whole with a dipping sauce and a bowl of toasted sesame seeds or cut each egg in half or quarters and serve as a garnish.


  • 15 quail's eggs
  • 2 tablespoon salt
  • 1 liter distilled or boiled water
  • 2 teaspoon Sichuan peppercorns
  • 200 ml whisky

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