Braised Cherry Tomatoes and Quail Eggs
A vibrant and appetizing dish featuring golden fried quail eggs braised with sweet cherry tomatoes in a savory glaze.
Story
This dish combines the rich flavor of fried quail eggs with the natural sweetness of cherry tomatoes. The deep red hue of the sauce makes it a visually striking addition to any table, perfect as a side dish or an appetizer.
Ingredients
Quail eggs
10-12 pieces
Cherry tomatoes
15 pieces
Cooking oil
For deep frying
Sugar
1 tablespoon
Light soy sauce
1 tablespoon
Tomato ketchup
1 tablespoon
Water
100ml
Salt
To taste
Instructions
1
Boil and Peel Eggs
Rinse the quail eggs and place them in a pot of cold water. Bring to a boil and let cook for about 5 minutes. Once done, drain and cool them in ice water, then carefully remove the shells.
2
Fry the Eggs
Heat oil in a wok or deep pan to about 180°C (356°F). Gently slide the peeled eggs into the hot oil. Fry them, stirring occasionally, until the skins turn a golden brown color. Remove and set aside on a rack to drain excess oil.
3
Prepare the Sauce
Leave a small amount of oil in the wok. Add the sugar, light soy sauce, tomato ketchup, and water. Stir the mixture over medium heat until the sugar dissolves and the sauce begins to bubble slightly.
4
Braise Together
Add the fried quail eggs and whole cherry tomatoes to the sauce. Simmer over medium-low heat for 3-5 minutes, allowing the tomatoes to soften slightly and the sauce to thicken and coat the ingredients evenly. Season with a pinch of salt if needed.
5
Serve
Transfer the dish to a serving plate. Spoon the glossy sauce over the top and serve warm.
