Salt-Baked Five-Spice Quail Eggs (Bread Maker Version)
Quail eggs are considered the "ginseng of the animal kingdom" and are recommended as a nourishing food for regular consumption. Their distinctive nutritional profile has earned them the reputation of "the finest among eggs." Quail eggs contain 2.5 times the riboflavin of chicken eggs—a nutrient that supports eye health and is easily absorbed. Regular consumption is especially beneficial for the vision development of children and the elderly, promotes growth and development, helps prevent eye disorders, improves eyesight, and aids in alleviating anemia.
Ingredients
Quail eggs
200 g
Sea salt
1000 g
Thirteen-spice blend
to taste
Bay leaves
a pinch
Star anise
to taste
Star anise
3
Sichuan peppercorn powder
5 g
Cinnamon bark
to taste
Sichuan peppercorns
10 g
Instructions
1
Step 1
Prepare all the ingredients. Wash the quail eggs and pat dry with a towel. Set aside.
2
Step 2
Combine 1000g sea salt, 10g Sichuan peppercorns, 5g Sichuan peppercorn powder, a small amount of bay leaves, thirteen-spice blend to taste, and 3 star anise in a mixing bowl.
3
Step 3
Mix well with a spatula and set aside.
4
Step 4
Line the bread maker bucket with aluminum foil.
5
Step 5
Pour half of the mixed salt into the bread maker bucket (keep the other half aside). Start the baking mode for 30 minutes. Alternatively, place the sea salt and all seasonings in a wok and dry-roast until fragrant.
6
Step 6
Now arrange the dried quail eggs one by one on top of the salt.
7
Step 7
Then cover the quail eggs with the remaining half of the salt.
8
Step 8
Restart the baking mode and bake for 40 minutes.
9
Step 9
The baked quail eggs.
10
Step 10
Finished product.
11
Step 11
Finished product.
12
Step 12
Finished product.
