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:
- 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
- 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
- Sesame oil
- Sesame seeds
- Gochugaru optional
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.
- 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.
- 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!