Quail Eggs Cooked in Soy Sauce and Sesame
Cooking hard-boiled quail eggs in rarely mixed water, soy sauce and sugar produces lovely little tea-colored crumbs that contrast firm whites with buttery yolks.
- 16 fresh quail eggs
- 1/2 cup of water
- 2 tsp of soy sauce
- 1 tsp of sugar
- 1/4 tsp of asian sesame oil
- Boil the quail eggs and peel them.
- Add water (1/2 cup), soy sauce and sugar and cook for about 20 minutes with shaking.
- Remove from stove and stir in sesame oil. Ready to serve at room temperature.