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