SESAME QUAIL EGGS (Korean, 16)
16 quail eggs
½ cup water
2 tablespoons soy sauce
1 teaspoon sugar
¼ teaspoon Asian sesame oil
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.
2. Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce and sugar.
3. Simmer, shaking pan occasionally, until most of the liquid has evaporated, about 20 minutes.
4. Remove from heat and stir in sesame oil. Serve at room temperature.
NOTE: Sesame quail eggs are best the day they are made, but can be made 1 day ahead and chilled.
from Lillian Chou, Gourmet Magazine, March, 2009