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Cory Lee’s Thousand Year Old Quail Egg With Pickled Ginger

  • Author: The Generalissimo


  • Brine of 5% salt
  • 4% lye
  • 1% pu-erh tea leaves
  • Quail eggs
  • For the pickled ginger:
  • Water – 2 parts
  • Champagne vinegar – 1 part
  • Sugar – 1 part
  • Ginger – peeled, fresh young


  1. Make enough brine to generously cover the eggs.
  2. Allow to soak for 12 days.
  3. Rinse thoroughly under running, room-temperature water until the water runs clear.
  4. Dry the eggs, place them in an airtight plastic bag, and store inside an opaque container.
  5. Age for 4 weeks at 68–77ºF/20–25ºC.
  6. To make the pickled ginger:
  7. Put the water, vinegar, and sugar in a saucepan and bring to a boil.
  8. Meanwhile, slice the ginger thinly (TFD NOTE: against the grain!) and place in a bowl.
  9. Pour the boiling liquid over the ginger.
  10. Allow to cool to room temperature, then vacuum pack.
  11. Store in a refrigerator for at least 3 days.