Quail century eggs are a bite-size version of the famous Chinese fermented delicacy, century eggs or thousand-year eggs. Just like the larger versions, quail century eggs have a jelly-like, translucent egg white that’s a reddish brown-black in colour. The yolk is much creamier and is a striking blue-green colour with a strong fermented flavour that’s sometimes likened to cheese.
For a Cantonese-style canape, cut the quail century eggs in half, wrap each half in a strip of pickled ginger and serve on canape skewers. Serve the eggs roughly chopped on top of chilled silken tofu and a dressing of soy sauce, sesame oil, spring onion & coriander for a dish that’s popular in Shanghai. Or simply cut in half and use top a comforting bowl of rice porridge, or congee.
Ingredients: quail eggs (60%), water, salt, acidity regulator (E524), black tea, spices. Contains allergens: egg.
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