Kushikatsu - Quail Egg
A whole soft-boiled quail egg in a golden crumb shell — tiny, perfect, gone in one bite.
Nutritionper 100 g›
249
Calories
12g
Protein
12g
Carbs
17g
Fat
Ingredients
| 12 | quail eggs | |
| 1 teaspoon | 5 ml | rice vinegar (for boiling) |
| to taste | salt | |
| 1/2 cup (60g) | all-purpose flour | |
| 2 | eggs, beaten | |
| 1 cup (80g) | fine panko | |
| — | vegetable oil for frying | |
| — | bamboo skewers, soaked |
Instructions
- Bring a small pot of water with vinegar to a boil. Cook quail eggs for exactly 2 minutes 30 seconds. 2. Transfer immediately to ice water. Peel carefully when cooled. 3. Thread 2–3 quail eggs onto each skewer. 4. Season lightly, coat in flour, egg, and panko. 5. Fry at 350°F (175°C) for 60–90 seconds until golden. The yolk should still be slightly soft. 6. Drain and serve with kushikatsu sauce.