Total Calories: 845
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 and the chicken eggs for 11 minutes, then remove from the heat. Immediately set the pan with the eggs in the sink and run cold water into it until the shells are cool. Shell the eggs under cold running water. Blot dry with paper towels if using chicken eggs, cut into quarters lengthwise. Set aside while you prepare the glaze.
2. Combine the sweet soy sauce, garlic, 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 is dissolved. Remove the glaze from the heat and set aside to cool to room temperature, about 30 minutes.
3. Add the eggs to the cooled glaze, stirring gently to coat. Set aside to marinate for 30 minutes.
4. Preheat the grill to high.
5. Heat the oil to 350°F in a small skillet (test by adding a piece of shallot the oil bubbles should dance). Add the shallots and fry until golden brown and crisp, about 2 minutes. Using a slotted spoon, remove the shallots to paper towels to drain.
6. When ready to cook the eggs, remove the eggs from the marinade and thread lengthwise on the skewers, 3 to a skewer. If you are working with egg quarters, gently bring the skewer lengthwise through both the white and the yolk. Oil the grill grate, arrange the satés on the hot grate, and grill, basting 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 immediately.
Makes 24 pieces serves 4 to 8 as an appetizer
Note: The saucepan must be large enough to later hold the eggs but narrow enough so the eggs will be covered by the glaze.
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