Quail Eggs Korean style on Rice

An other way to eat eggs for breakfast. 

I did a more intense way of this dish a while ago. But this is a quick way to have a tasty topping for a bowl of shortgrain rice in the morning.

The eggs do not sit too long in the sauce and the sauce has no heat or garlic in it. A more European way to start the day.

The first thing to do is always to cook the tiny eggs. That will be done in 3 minutes. Then crack the shell a bit and store them in cold water. That makes the process of peeling them a little better. But it is still fiddely.

The sauce contains soy sauce, mirin, toasted sesame oil, dark vinegar and a little sugar. Also some water to tone down the intensity.

A green onion, some red bell pepper and some parsley and a sprinkle of sesame seeds.

Nothing too Korean. But add garlic and Gochugaru and you get the right Asian taste.

Ingredients for 2:

14 quail eggs

2 tbsp light soy sauce

1 tbsp dark soy sauce

1 tsp balsamic vinegar

1 tbsp Mirin

1/2 tsp sugar

1 tsp toasted sesame oil

1 green onion

1/2 red bell pepper

Parsley

Sesame seeds