After Market Eggs: Soy/Honey Marinade

 

Coming home from the market with extra eggs means an opportunity to experiment with new recipes and things to do with quail eggs.   

It often starts with hard boiling the eggs.   With quail eggs the best way I have found is to bring the water to a boil before adding the room temperature eggs.  Once the eggs are all in the pot, let the water return to a boil and boil for no more than 3 minutes.  Remove the eggs and put them in a bowl in the refrigerator to cool off (or put them in a bowl and set that bowl in a pan of ice if you prefer).

When the eggs are completely cool, begin peeling them.  There is no magic formula I have found other than patience.  I do start peeling at the "fat" end as that does seem to allow me to catch the membrane and get it off more easily.

My newest recipe is for an Asian-flavored marinade which was quite popular at the market this past week.   

 

2 cups poultry broth

1/4 cup soy sauce

3 Tbsp honey

2-3 Tbsp Mirin (optional but really good) 

6 cloves garlic or a good sprinkle of garlic powder

a bit of ginger root or a light sprinkle of ginger powder 

crushed red pepper (optional) or (if you are really daring) a bit of Carolina Reaper

Toss everything in a saucepan and bring it to a boil.  Reduce heat and simmer until it is reduced to about half.  Turn off heat and add 2-3 dozen hard boiled and peeled quail eggs.  I did part of the recipe (a quart jar full) without pepper flakes and a small part (a pint jar) with.  Keep in the refrigerator.

 In case you are wondering why I am using garlic powder instead of whole cloves:

 

 It's just because the garlic is still hanging over the kitchen sink curing.  Homestead life!