Quail eggs in brine

I tried to make brine salted eggs. You can see the recipe at the end. It’s an old way to preserve duck eggs in the Philippines. And now that the preservation is no longer necessary, they do it for the taste and texture.
I’m a small player, so I’ve used quail eggs.

They were a necessary ingredient for :

the bibingka (click here)

After 2 weeks in the jar, they became yellow outside.

When I prepared the brine, I simmered it, but the salt didn’t want to dissolve. It’s still here with the Sichuan peppercorns. That was smelling bad, the hot brine. I worried about the result.

But no problem ! I boiled the eggs… and they were delicious. Nicely spiced and salted.

The texture differs. The yellow is slightly creamy. And the white too. I’m not so clumsy to the point I can’t peel boiled eggs properly… I mean I’d have done one neat for the photo. It’s not smooth because the egg is not normally hardened, surely due to the picking.

Great ! I’ll make more.

(recipe from DB challenge)

Salted Eggs

1 part salt
4 parts water
sichuan pepper corns
1 tablespoon brandy or whiskey
Eggs, duck or chicken (duck is traditional)


1. Boil all ingredients except eggs on the stove until the salt is dissolved. Let the liquid cool.
2. Place eggs in a clean mason jar, pour in the salt water, seal.
3. Place in your pantry for 2-3 weeks. To check if they are done, remove an egg, cook it, and taste it. You may decide that the rest of the eggs need a few more days.

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