Quail Eggs with Toasted-Sesame Salt

1. 1

   Preheat oven to 350 degrees.

2. 2

   In a baking pan, spread seeds evenly and toast, stirring once halfway through toasting, until seeds are deep golden, about 12 minutes.

3. 3

   Cool seeds, and in a food processor, pulse with salt until coarsely ground.

4. 4

   Sesame salt may be made 2 weeks ahead and kept, covered, at room temperature.

5. 5

   In a saucepan, cover eggs with cold water by 1 inch and bring just to a boil.

6. 6

   Remove pan from heat and let eggs stand, covered, 7 minutes for quail eggs or 17 minutes for chicken eggs.

7. 7

   Drain water from pan and run cold water over eggs, cracking shells against side of pan.

8. 8

   Peel eggs, and quarter chicken eggs if using.

9. 9

   Serve eggs with sesame salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.