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Sesame Quail Eggs

['16 quail eggs', '1/2 cup water', '2 tablespoons soy sauce', '1 teaspoon sugar', '1/4 teaspoon Asian sesame oil']

Generously cover eggs with cold water in a small heavy saucepan and bring just to a boil. Remove from heat and let eggs stand, covered, 5 minutes. Drain off water, then run cold water over eggs, cracking shells against side of pan.
Peel eggs and return to saucepan. Add water (1/2 cup), soy sauce, and sugar.
Simmer, shaking pan occasionally, until most of liquid has evaporated, about 20 minutes.
Remove from heat and stir in sesame oil. Serve at room temperature.

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