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

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 3 votes

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Cook Time: 30

Total Time: 30

Servings:

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

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Sesame Quail Eggs with Broccolini