Q: Can I use chicken eggs instead of quail eggs for this recipe?
A: Yes, you can use chicken eggs, but adjust the cooking time accordingly as they are larger than quail eggs.
Q: What can I serve with these braised eggs?
A: They can be served as an appetizer with drinks or paired with noodles for a main dish.
Q: How long should I braise the eggs for the best flavor?
A: Braise the eggs for about 15 minutes after adding chicken broth and soy sauce for optimal flavor.
Chicken Broth Braised Quail Eggs
- 30 quail eggs
- 2 star anise
- 15 Sichuan peppercorns
- 1 tablespoon soy sauce
- 1 tablespoon Tai Tai Le Fresh Chicken Broth
- 2 and a half tablespoons of salt
- Boil quail eggs in cold water with Sichuan peppercorns, star anise, and salt over high heat. After boiling, reduce to low heat and cook for 10 minutes. Then cool in cold water for 2 minutes and peel.
- Heat oil in a pan and add peeled quail eggs. If using leftover chicken eggs, add them too.
- Gently stir the eggs until they are evenly browned.
- Add soy sauce and Tai Tai Le Fresh Chicken Broth to the pan.
- Pour in a bowl of water, bring to a boil on high heat, then simmer on low heat for 15 minutes.
- Ready to serve as an appetizer or with noodles.
- Rich in protein from the eggs.
- Low in carbohydrates.
- Contains spices which may aid in digestion.