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
