White Jade Hidden Pearls

Name: White Jade Hidden Pearls
Prep time: 2 h 12 min
Cook time: 12 min
Total time: 2 h 24 min
Ingredients: 12 quail eggs (place in pot with cold water, boil over high heat until fully cooked, remove and cool in cold water before peeling); 25 g white fungus (rinse clean, soak in cold water for 2–3 hours, remove and blanch in boiling water for 2 minutes); 25 g white lotus seeds (cook until tender, arrange in decorative patterns when plating); 200 g white sugar (dissolve in a small amount of boiling water, drizzle over the quail eggs and white fungus)

A classic Cantonese dessert featuring peeled hard-boiled eggs arranged with white fungus, drizzled with sugar syrup, and garnished with lotus seeds. The dish presents a pristine white appearance and a delicately sweet flavor.

2h 24m

Easy

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Ingredients

quail eggs (place in pot with cold water, boil over high heat until fully cooked, remove and cool in cold water before peeling) 12

white fungus (rinse clean, soak in cold water for 2–3 hours, remove and blanch in boiling water for 2 minutes) 25 g

white lotus seeds (cook until tender, arrange in decorative patterns when plating) 25 g

white sugar (dissolve in a small amount of boiling water, drizzle over the quail eggs and white fungus) 200 g

Instructions

Step 1

Place the quail eggs in a pot, add cold water, and bring to a boil over high heat. Cook until fully done, then use a slotted spoon to transfer the eggs to a bowl. Cool them with cold water, then peel off the shells.

Step 2

Rinse the white fungus thoroughly, soak in cold water for 2–3 hours, then remove and blanch in boiling water for 2 minutes. Place the fungus on a serving plate alongside the peeled quail eggs and arrange neatly.

Step 3

Pour the white sugar into a small bowl, dissolve it in a small amount of boiling water to make a syrup, then drizzle the syrup evenly over the quail eggs and white fungus.