Sesame Quail Eggs with Broccolini

Sesame Quail Eggs with Broccolini_Hero


Sesame quail eggs are kicked up with a bit of heat from Thai chilis and served over sauteed broccoli for a simple dish that would pair perfectly with rice.

Sesame Quail Eggs with Broccolini_Hero

Sesame Quail Eggs with Broccolini

Sesame quail eggs are kicked up with a bit of heat from Thai chilis and served over sauteed broccoli for a simple dish that would pair perfectly with rice.
5 from 1 vote
Print Pin
Cook Time: 30 minutes
Total Time: 30 minutes
Servings: 4
Calories: 129kcal

Equipment

  • Saucepan
  • Skillet

Ingredients

Sesame Quail Eggs:

  • 16 quail eggs
  • 3 tablespoons soy sauce
  • 2-3 Thai chili peppers or 1 teaspoon chili oil, sriracha, or crushed red pepper, trimmed and minced
  • 2 tablespoon sugar
  • ¾ cup water plus more as necessary
  • 1 teaspoon sesame oil

Broccolini:

  • 1 tablespoon neutral cooking oil
  • 1 small yellow onion peeled and cut into thin rounds
  • 2 bunches broccolini stalks trimmed and cut into thirds
  • Salt and pepper to taste

For Garnish:

  • Sesame oil
  • Sesame seeds
  • Gochugaru optional

Instructions

Prepare Quail Eggs:

  • Bring a saucepan of water to a boil. Add the quail eggs and cook for 5 minutes. Pour the eggs into a sieve and run with cold water. Discard the water in the pot and return the saucepan to the stove.
  • Carefully peel the eggs and set aside.
  • Combine the soy sauce, chili peppers, sugar, and water in the saucepan and bring to a boil. Reduce heat and add the peeled quail eggs. Cook, flipping regularly, for 20 minutes or until the sauce is thickened slightly and the quail eggs take on a nice brown color. Add more water as necessary to thin out the sauce. You should have about ½ cup liquid remaining in the pot after 20 minutes.

Prepare Broccolini:

  • As the quail eggs cook in the sauce, prepare the broccolini. Heat the oil in a skillet over medium-high. Once hot, add the onion and cook for 7 minutes, stirring regularly, until softened and beginning to brown. Add the broccolini and cook, stirring often, for about 10-12 minutes or until the broccolini is tender-crisp and bright green. Season with salt and pepper.

Finish the Quail Eggs:

  • Using a slotted spoon, transfer the quail eggs to a plate or cutting board. Cut most in half, leaving a few whole, if desired.
  • Pour the remaining sauce over the broccolini and scrape up any browned bits stuck to the skillet. Cook for an additional 1-2 minutes to coat the broccolini in the sauce.

To Serve:

  • Transfer the broccolini and any leftover sauce in the skillet to a serving dish. Arrange the quail eggs on top. Drizzle with a touch of sesame oil, sesame seeds, and gochugaru. Enjoy!

Nutrition

Calories: 129kcal | Carbohydrates: 7g | Protein: 6g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 304mg | Sodium: 807mg | Potassium: 81mg | Fiber: 1g | Sugar: 6g | Vitamin A: 213IU | Vitamin C: 4mg | Calcium: 27mg | Iron: 2mg

New recipes sent directly to your inbox.

Easy, elegant recipes to keep you cooking all week long.