Sesame Quail Eggs Recipe
- 16 quail eggs
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1/4 teaspoon Asian sesame oil
- 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.
- Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce, and sugar.
- Simmer, shaking pan occasionally, until most of liquid has evaporated, about 20 minutes.
- Remove from heat and stir in sesame oil. Serve at room temperature.
