Quail eggs in a glass

I like making this light and beautiful dish when we gather with family and friends for Easter.


Difficulty: Easy

Time: 20 min. preparation time, 0 min. baking time

Nutrition: Calories ca 250 / Protein 10g / Carbohydr. 33g / Fat 13g

Ingredients (2 servings)

80 gcarrots
40 gleek
50 gbell pepper (red)
30 gbaby corn
30 gsesame seeds
35 gsweet chili sauce
20 mlsoy sauce
6quail eggs


frying pan, saucepan, glass, large bowl, cooking spoon, cutting board, knife

Wine Tip

The choice falls on a Gewürztraminer, preferably aged between 3-5 years. The fruitiness of the wine pleasantly harmonizes with the piquancy of the soy sauce.

Step 1

Quail eggs in a glass

Thinly slice carrots, leek, bell pepper, and baby corn.

cutting board, knife

80 g carrots / 40 g leek / 50 g bell pepper / 30 g baby corn

Step 2

Quail eggs in a glass

Toast sesame seeds in a frying pan over low-medium heat for approx. 3 – 4 min. until fragrant and golden.

frying pan

30 g sesame seeds

Step 3

Quail eggs in a glass

In a large bowl, mix sliced carrots, leek, bell pepper, and baby corn with sweet chili sauce and soy sauce.

large bowl, cooking spoon

35 g sweet chili sauce / 20 ml soy sauce

Step 4

Quail eggs in a glass

Add toasted sesame seeds and mix well.

Step 5

Quail eggs in a glass

Cook quail eggs in boiling water for approx. 3 – 4 min.”. Let cool slightly and remove eggshells.


6 quail eggs

Step 6

Quail eggs in a glass

Assemble salad and eggs in a glass. Serve warm and enjoy!