Quail Egg Soup

Origin: Overall Indonesia


  • 10 pc hard boiled quail eggs, peeled
  • 100 g sugar peas, cleaned
  • 1 pc spring onion, cut into 1 cm length
  • 2 pc carrots, peeled and cut into flower-shap
  • 2 pc chicken sausages, cut into 1 cm length
  • 1 pc big tomato, sliced
  • 1 tsp chicken broth powder
  • ½ sdt nutmeg powder
  • 1 l water
  • fried onions
  • sugar (to taste)

Spice for the paste

  • 2 gloves garlic
  • ½ tsp pepper seeds or 1/4 tsp pepper powder
  • 1 tsp salt

Quail Egg Soup

If preferred you can change the sausage with chicken fillet. The list of vegetables also aren't absolut. choice can be changed prior to individual taste 😉


  • Place the quail's eggs in a saucepan with enough cold water and bring to boil.
  • Set the heat to medium, simmer for about 5 minutes.
  • Remove egg and cool it in cold water. Peel off the skin.
  • Put all ingredients for the paste in a mortar/grinding stone and grind until smooth.
  • Heat 1 tbsp oil in a medium saucepan. Stir fry the paste all the time until fragrant.
  • Pour in the water into the pan. Add nutmeg and chicken broth powder.
  • Cover the pan and bring to boil on maximum heat.
  • Add the sugar peas, carrot and sausage. Bring until vegetables are almost cooked.
  • Add the, boiled quail eggs, spring onions and sliced tomato.
  • Add salt and sugar to taste. Garnish with fried onions. Serve right away.
Keyword egg soup, Indonesian soup dish

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