Cooking peeled hard-boiled quail eggs in a mixture of water, soy sauce, and sugar creates lovely little tea-colored morsels that contrast firm whites with buttery yolks. A quarter teaspoon of sesame oil is all it takes to cast an alluringly nutty spell over the eggs.
Sesame quail eggs are best the day they are made but can be made 1 day ahead and chilled.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 (as part of a korean meal) servings
Ingredients
Preparation
Step 1
Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan.
Step 2
Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce, and sugar.
Step 3
Simmer, shaking pan occasionally, until most of liquid has evaporated, about 20 minutes.
Step 4
Remove from heat and stir in sesame oil. Serve at room temperature.
