How to Cook Simple, Nutritious Duck Egg Porridge for Babies Without Fishy Smell

How to make Quail Egg Porridge

• 1

  Boil quail eggs

  Wash the quail eggs you bought. Then put them in a pot to boil for about 15 minutes until the eggs are cooked.

  After that, soak the eggs in a bowl of cold water for about 10 minutes to cool the eggs, then peel them. Separate the liquid inside the quail eggs and set it aside.

  Tip: Remember to cover the pot while boiling the eggs; the eggs will cook faster by about 8 minutes.

  
• 2

  Preparation and cooking of pork bone broth

  To ensure the pork bones are clean and odor-free, after washing them thoroughly, you should place the bones in a pot of boiling water and blanch them for about 1 – 2 minutes, then remove and rinse with clean water.

  How to prepare pork bones to avoid odor:

  • You can blanch the pork bones in boiling water until the meat tightens and foam appears, then turn off the heat, remove the bones, and rinse them with cold water to help eliminate dirt and reduce the unpleasant smell.
  • You should rinse the bones very well with diluted salt water before blanching, otherwise, during blanching, dirt will cling tightly to the bones, making them hard to clean.

  Then, bring another pot of water to a boil and simmer the pork bones for about 40 – 15 minutes to obtain a sweet and fragrant broth for the porridge. Add 1 peeled shallot to enhance the broth’s aroma.

  

  

  

  
• 3

  Roasting mung beans and rice

  Rinse the mung beans briefly to remove excess dirt, then soak them for half an hour. Rinse the rice, also soaking it for half an hour to soften.

  After that, drain the mung beans and rice, rinse them again, and let them dry.

  Place a pan on the stove and heat it up. When the pan is hot, add the mung beans and rice and roast them for about 5 – 6 minutes until you hear popping sounds, the rice turns slightly yellow, and a fragrant aroma is released.

  

  
• 4

  Roasting quail eggs

  Again, place a pan on the stove, add 2 tablespoons of cooking oil, and heat it. Add 2 shallots and 3 minced garlic cloves, sauté until fragrant.

  Add the quail eggs and stir-fry for 3 – 4 minutes. Season with 1/3 teaspoon of salt, 1/3 teaspoon of sugar, and 1/3 teaspoon of seasoning powder. Stir well.

  Tip: Roasting quail eggs like this will enhance their aroma, making the dish even more delicious.

  

  
• 5

  Cooking Porridge

  After boiling the bones for about 40 minutes, add the roasted rice and mung beans, then add half a chopped onion.

  After cooking the porridge for about 15 – 20 minutes or until the porridge expands to your liking, remove the onion.

  Continue to add the reserved duck egg broth and the roasted quail eggs. Cook for another 2 – 3 minutes.

  Add 1/4 teaspoon of rock sugar and 1/2 teaspoon of salt. Adjust the seasoning to taste and then turn off the heat.

  Scoop into a bowl. If serving for adults, you can add bean sprouts, scallions, and sprinkle a bit of ground pepper. If for young children, it’s fine as is.

  Tip:

  • Adding onion to the porridge enhances the flavor, so after cooking, you can discard the onion.
  • Rock sugar is used to give the dish a light sweetness, but if you don’t have it at home, white granulated sugar will work.

  

  

  

  
• 6

  Final Product

  Delicious and flavorful quail egg congee, with the extremely sweet taste of natural ingredients, fragrant along with the rich flavor of quail eggs, is an attractive and nutritious dish.