Quail Egg Sates

Sate Telor

Preparation info

  • Difficulty


  • Direct Grilling Makes


Appears in

The Barbecue Bible

By Steven Raichlen

Published 1998

  • About

One of the most unusual satés in Indonesia, saté telor is a tiny kebab of immature chicken eggs—a specialty of the city of Kudus in central Java. Saté telor is the traditional accompaniment to ayam soto (Javanese chicken soup). I make it with quail eggs, but quartered hard-cooked chicken eggs are acceptable substitutes. The sweet, peppery glaze and crisply fried shallots make this a must try for the adventurous griller. Serve these satés as a pass-around or at-table hors d’oeuvre.


  • 24 quail eggs, or 6 chicken eggs
  • 1 cup sweet soy sauce (ketjap manis), or ½ cup each regular soy sauce and molasses
  • 2 cloves garlic, minced
  • 2 tablespoons firmly packed light brown sugar
  • 1 teaspoon freshly ground black pepper
  • ½ teaspoon Accent (MSG; optional)
  • 1 cup vegetable oil, for frying
  • 4 shallots, cut into thin wedges

Special Equipment

8 short bamboo skewers and an aluminum foil shield (see box)


Advance Preparation

  • 1 hour for cooling and marinating the eggs

  1. Place the quail or chicken eggs in a large saucepan with cold water to cover and bring gradually to a gentle boil over medium-low heat. Cook the quail eggs for 5 minutes or the chicken eggs for 11 minutes, then remove them from the heat. Immediately set the pan with the eggs in the sink and run cold water into it until the eggshells are cool. Shell the eggs under cold running water and blot them dry with paper towels. If using chicken eggs, cut them into quarters lengthwise. Set the eggs aside while you prepare the glaze.
  2. Combine the sweet soy sauce, garlic, brown sugar, pepper, and Accent (if using) in a small deep saucepan (see Note) and bring to a boil over medium-high heat, stirring until the sugar dissolves. Remove the glaze from the heat and set aside to cool to room temperature, about 30 minutes.
  3. Add the eggs to the room temperature glaze and stir them gently to coat. Let the eggs marinate for 30 minutes.
  4. Heat the oil to 350°F in a small skillet (test the heat by adding a piece of shallot; the oil bubbles should dance). Add the shallots and fry until they are golden brown and crisp, about 2 minutes. Using a slotted spoon, transfer the shallots to paper towels to drain.
  5. Set up the grill for direct grilling and preheat to high.
  6. When ready to grill the eggs, remove them from the marinade and thread them lengthwise on the skewers, 3 to a skewer. If you are working with egg quarters, gently insert the skewers lengthwise through both the white and the yolk. Brush and oil the grill grate, then arrange the satés on the hot grate with the aluminum foil shield under the ends of the skewers. Grill the eggs, basting them with the glaze and turning once with tongs, until the eggs are heated through, 2 to 4 minutes per side. Sprinkle the satés with the fried shallots and serve at once.