Sate Telur Puyuh: Quail Eggs Satay

A protein-rich Javanese snack consisting of skewers of quail eggs braised in spices, soy sauce, and palm sugar. No oil added!

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Nunuk Sri Rahayu
Nunuk Sri Rahayu
Nunuk hails from Solo, the historic royal capital and cultural centre of Java, Indonesia. She has been cooking since the age of 12, and also performs and teaches traditional Javanese dance. Her dream is to eventually write her own Indonesian cookbook.

Though unusual for many people, quail eggs are considered a delicacy in some parts of the world, including Indonesia. It is used as an additional ingredient in soups or stir fried dishes, but is also cooked on its own, and served as snacks or an accompaniment to complete a meal.

Though much smaller than chicken eggs (at about one third their size), quail eggs are packed with vitamins, minerals and antioxidants. Their petite size makes them a beautiful garnish too, and they’re great for children for whom regular chicken eggs are too big.

Sate telur puyuh are delicious braised quail egg skewers. This treat is usually available in restaurants or smaller warungs (street food), and is a regular snack in every angkringan (night street vendor), especially in the Yogyakarta and Solo areas. Other than as a snack, sate telur puyuh is also served as a side dish to accompany main dishes such as soto, bubur ayam, etc. 

This Javanese egg dish is made simply by braising peeled hard boiled quail eggs in the spices used to make tempe bacem. It is slowly cooked until all the liquid is absorbed, and the eggs are beautifully browned and glazed.

Sate telur puyuh has a savoury sweet flavour and is easy to eat, making it hard to stop once it’s munched. 

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Sate Telur Puyuh: Quail Eggs Satay

  • Author: Nunuk Sri Rahayu
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 5 1x
  • Category: Snacks
  • Method: Braising
  • Cuisine: Indonesian
  • Diet: Gluten Free


Sate telur puyuh is a Javanese snack or side dish consisting of quail eggs braised in spices, and then threaded on a satay stick.


  • 25 hard boiled quail eggs, peeled
  • 6 shallots, peeled, chopped
  • 2 cloves garlic, peeled, chopped
  • 1 tsp coriander seeds
  • 1 salam leaf
  • 2 thin slices galangal
  • 2 tbsp shaved palm sugar
  • 3 tbsp sweet soy sauce (kecap manis)
  • 1 tbsp tamarind extract
  • Salt to taste
  • 500 ml water
  • 5 bamboo skewers


  1. Blend into a fine paste: shallots, garlic and coriander seeds.
  2. In a small cooking pot, put the eggs, blended spices, salam leaf, galangal, palm sugar, sweet sauce, tamarind extract, salt and water.
  3. Bring all the ingredients to boil over medium high heat, then reduce the flame to medium.
  4. Continue cooking until all the liquid has almost evaporated, and the eggs are nicely glazed and brown.
  5. Cool off the eggs and thread with bamboo skewers.
  6. Serve and enjoy!


  • The palm sugar and sweet soy sauce create a nice brown color to the dish, but if you don’t like sweet dishes, feel free to adjust the amount according to your preference.

Keywords: skewers

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