Spiced Quail Eggs (Wu Xiang An Chun Dan)
止まらない一口サイズ！スパイス香るうずらの煮卵
Description
The 'quail egg' version of the Xiang Ba Lao braised egg above. Often sold in Asian stores in vacuum packs containing a connected string of several eggs. Slow-braised in a sweet-salty sauce of Five Spice (star anise, cinnamon, clove) and soy. Being bite-sized, it's a dangerous snack; once you start eating while watching TV, you'll peel them infinitely.
Classification: Everyone, Ingredient, Egg Products, Quail Egg, Braised Egg, Snack, Bite-sized
Shops selling Spiced Quail Eggs (Wu Xiang An Chun Dan)
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How to use
Ingredients
- Quail eggs
- Soy sauce
- Sugar
- Five Spice Powder (Star anise
- Cinnamon etc.)
- Salt
- MSG
Instructions
- [Typical Uses]
- [Infinite Snack]: Open the vacuum pack and pop them endlessly.
- Bento gap-filler or salad topping.
- Place alongside Lu Rou Fan or braised pork to add color and volume.
Learn more Substitutes, pairings, tips
Key spices
Firm exterior with solid star anise soy flavor. Yolk is fluffy
Substitutes at Japanese supermarkets
Boil commercial canned quail eggs in soy, mirin, and star anise
Pairing
Oolong Tea / Beer / Lu Rou Fan
Trivia
In Chinese supermarket snack aisles, massive quantities of these vacuum-packed quail eggs hang alongside meat jerky and dried tofu (Dou Gan). Variations like 'Yan Ju' (Salt-baked flavor) and 'Pao Jiao' (Spicy flavor) also exist.
Eating tips & etiquette
Compared to chicken braised eggs (Lu Dan), the yolk ratio is higher, allowing you to enjoy a fluffier, richer flavor.
Allergen
Eggs, Soybeans, Wheat