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.
Recipe information
Total Time
1 1/4 hr
Yield
Makes 8 (as part of a korean meal) servings
Ingredients
16
1
2
1
1
Need to make a substitution?
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.