Salt-Baked Quail Eggs Recipe

Soak quail eggs in salt water, then rinse and air-dry thoroughly.
Stir-fry coarse salt, Sichuan peppercorns, star anise, and cinnamon in a pan over low heat until fragrant (about 8 minutes).

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Spread a layer of the hot salt mixture as the base, place quail eggs in the middle layer, and cover with another layer of salt.

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Cover with foil to prevent overheating and potential bursting.

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Bake in an oven at 170-180°C for approximately 30 minutes.

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Let the eggs rest overnight for enhanced flavor absorption.

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Remove the eggs with chopsticks when ready to serve.

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Note: The salt can be reused for other salt-baked dishes like eggs, shrimp, or potatoes.

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