Sesame Quail Eggs
- Preparing Time: -
- Total Time: -
- Served Person: Makes 8 (as part of a korean meal) servings
- 1/2 cup water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- Carbohydrate 1 g(0%)
- Cholesterol 152 mg(51%)
- Fat 2 g(3%)
- Fiber 0 g(0%)
- Protein 3 g(5%)
- Saturated Fat 1 g(3%)
- Sodium 246 mg(10%)
- Calories 34
Preparation 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. Cooks' note:Sesame quail eggs are best the day they are made but can be made 1 day ahead and chilled.
Preparation 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. Cooks' note:Sesame quail eggs are best the day they are made but can be made 1 day ahead and chilled.
