Nutrition balance score
Unbalanced
Glycemic Index
42
Low
Glycemic Load
6
Low
Nutrition per serving
Calories104.6 kcal (5%)
Total Fat3.1 g (4%)
Carbs14.6 g (6%)
Sugars12 g (13%)
Protein4.1 g (8%)
Sodium414.3 mg (21%)
Fiber0.6 g (2%)
% Daily Values based on a 2,000 calorie diet
Ingredients
6 servings
Instructions
Step 1
Set up a bowl large enough to submerge the eggs in ice and water. Set aside. Prep the garlic and chiles, set aside.
quail eggs18 
ice¼ cup
water¼ cupStep 2
Carefully add the eggs to a saucepan of boiling water over medium heat and cook for 6 minutes uncovered. Remove with slotted spoon to the bowl of ice water to stop the cooking process.
Step 3
In another bowl mix together the water, coconut sauce, vinegar and honey. Add the garlic, chilies, bay leaf and black pepper, stirring to mix and dissolve honey.
coconut amino¼ cupwater¼ cup
anaheim peppers2 
banana chilies1.5 
coconut nectar¼ cup
coarse black pepper½ teaspoon
bay leaf1 
white vinegar¼ cupStep 4
Crack and peel the eggs in the ice water bowl, add to marinade bowl, making sure the eggs are submerged in the marinade. Cover and refrigerate 2 hours minimum or overnight.
Step 5
Slice and serve over steamed rice, ramen noodles or in a salad. Great for snacking. If not eating right away, remove and discard marinade and refrigerate in sealed container for 2-3 days.
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