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Marbled Quail Eggs

with Asian Vegetable Salad
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Marbled Quail Eggs

Marbled Quail Eggs - Perfectly staged: Small delicacy in a colorful nest

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Health Score:
8,9 / 10
40 min.
ready in 1 d
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Nutritional values

These mini eggs are complete with good fatty acid profile, high-quality protein building blocks, vitamins, minerals and trace elements. In traditional Chinese medicine, they are used to treat allergies and strengthen vitality and resistance.

Quail eggs should be kept in the refrigerator. They will keep for 8 to 10 weeks without spoiling, they just dry out a little over time. Raw, e.g. mixed with some orange juice, they are considered to be an elixir of life.

1 serving contains
(Percentage of daily recommendation)
Calorie104 kcal(5 %)
Protein4 g(4 %)
Fat7 g(6 %)
Carbohydrates4 g(3 %)
Sugar added2 g(8 %)
Roughage2 g(7 %)
Vitamin A0.4 mg(50 %)
Vitamin D0.7 μg(4 %)
Vitamin E2 mg(17 %)
Vitamin K22.4 μg(37 %)
Vitamin B₁0.1 mg(10 %)
Vitamin B₂0.1 mg(9 %)
Niacin1.2 mg(10 %)
Vitamin B₆0.1 mg(7 %)
Folate28 μg(9 %)
Pantothenic acid0.5 mg(8 %)
Biotin8 μg(18 %)
Vitamin B₁₂0.4 μg(13 %)
Vitamin C34 mg(36 %)
Potassium189 mg(5 %)
Calcium41 mg(4 %)
Magnesium18 mg(6 %)
Iron1.4 mg(9 %)
Iodine7 μg(4 %)
Zinc0.6 mg(8 %)
Saturated fatty acids1.3 g
Uric acid11 mg
Cholesterol89 mg
Complete sugar7 g
Development of this recipe:


16 Quail egg
1 Tbsp black Tea leaf
2 tsps Chinese 5 spice powder
2 Tbsps soy sauce
3 tsps cane sugar
1 tsp black Sesame seeds
1 tsp regular Sesame seeds
3 sprigs cilantro
3 Tbsps Canola oil
2 tsps sesame oil
3 Tbsps Rice vinegar
1 red chili pepper
2 carrots (about 200 grams)
½ Cucumber (about 200 grams)
½ small red Bell pepper
½ small yellow Bell pepper
How healthy are the main ingredients?
soy saucesesame oilSesame seedssaltcarrotCucumber

Kitchen utensils

1 Small pot, 1 Small skillet, 1 Bowl, 1 Small bowl, 1 Measuring cups, 1 Cutting board, 1 Large knife, 1 Small knife, 1 Tablespoon, 1 Teaspoon, 1 Peeler, 1 Mortar, 1 Plate, 1 Cookie cutter ring

Preparation steps

Marbled Quail Eggs preparation step 1

The day before serving, cooks eggs in a small pot of boiling water for 1 minute.

Marbled Quail Eggs preparation step 2

Cool eggs in cold water, then gently crack the eggshells with the back of a knife, but do not peel!

Marbled Quail Eggs preparation step 3

In a pot, combine 750 ml (approximately 3 cups) water with the tea leaves, 5-spice powder, soy sauce, and 1 teaspoon sugar, season lightly with salt and bring to a boil.

Marbled Quail Eggs preparation step 4

Gently place the eggs in the tea mixture and cook for 6 minutes. Remove from heat and let cool in cooking liquid. Chill in the refrigerator overnight.

Marbled Quail Eggs preparation step 5

The next day, toast both kinds of sesame seeds in a small dry pan. Grind 2/3 of the sesame seeds in a mortar and let the rest cool on a plate. Rinse cilantro, shake dry, pluck leaves and finely chop.

Marbled Quail Eggs preparation step 6

Combine canola and sesame oils with ground sesame seeds, rice vinegar, remaining sugar and the cilantro. Stir to combine.

Marbled Quail Eggs preparation step 7

Rinse chile and wipe dry. Halve chile lengthwise, remove seeds and finely chop chile. Add chile to the sesame dressing and let stand for 30 minutes.

Marbled Quail Eggs preparation step 8

Peel and finely dice carrots and cucumber.

Marbled Quail Eggs preparation step 9

Rinse both bell peppers, wipe dry and halve lengthwise. Remove seeds and finely dice peppers.

Marbled Quail Eggs preparation step 10

Mix vegetables into the dressing and season with salt and pepper.

Marbled Quail Eggs preparation step 11

Spoon vegetables into a tart ring set in the middle of each small plate, then carefully lift ring to remove. Peel the eggs. Place 2 eggs on each vegetable nest. Garnish with remaining sesame seeds and serve.