Marbled Quail Eggs

Ingredients

• 16 quail eggs
• 1 tbsp black tea leaves
• 2 tsp Chinese five-spice mix
• 2 tbsp Soy sauce
• 3 tsp cane sugar
• Salt
• 1 tsp black sesame seeds
• 1 tsp sesame seeds
• 3 stalks cilantro
• 3 tbsp Rapeseed oil
• 2 tsp sesame oil
• 3 tbsp Rice vinegar
• 1 red chili pepper
• 200 g carrots (2 carrots)
• 200 g cucumber salad (0.5 cucumbers)
• 0.5 small red bell pepper
• 0.5 small yellow bell pepper
• Pepper

Instructions

1. 1.

   Pinch the eggs a day in advance, place them in boiling water and cook for 1 minute.

2. 2.

   Shock the eggs in cold water and gently crack the shells around with the back of a knife, but do not peel the eggs!

3. 3.

   Bring 750 ml water with tea leaves, five-spice mix, soy sauce, 1 tsp sugar and a pinch of salt to a boil.

4. 4.

   Add the eggs and cook for another 6 minutes. Remove from heat and let them cool in the broth, then refrigerate in the broth for a day.