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- Preheat oven to 350 degrees.
- In a baking pan, spread seeds proportionately and toast, stirring once halfway through toasting, till seeds are deep golden brown, about 12 min. Cold seeds, and in a food processor, pulse with salt till coarsely grnd. Sesame salt may be made 2 weeks ahead and kept, covered, at room temperature.
- In a saucepan, cover Large eggs with cool water by 1 inch and bring just to a boil. Remove pan from heat and let Large eggs stand, covered, 7 min for quail Large eggs or possibly 17 min for chicken Large eggs. Drain water from pan and run cool water over Large eggs, cracking shells against side of pan. Peel Large eggs, and quarter chicken Large eggs if using. Serve Large eggs with sesame salt.
- This recipe yields 4 servings.
