Active Time

　　20 min

　　Total Time

　　1 1/4 hr

　　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.

　　

Ingredients

Makes 8 (as part of a korean meal) servings

　　16 quail eggs

　　1/2 cup water

　　2 tablespoons soy sauce

　　1 teaspoon sugar

　　1/4 teaspoon Asian sesame oil

　　

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.

　　Cooks' note:

　　Sesame quail eggs are best the day they are made but can be made 1 day ahead and chilled.