savory meal of quail eggs

MUSHROOM quail Broccoli

           
  THE MATERIAL:

    Btr 20 quail eggs
    3 tablespoons soy sauce
    100 g button mushrooms
    100 g broccoli, boiled briefly with margarine
    2 large stalk spring onion, sliced ​​2 cm
    100 ml cooking oil (to taste)
    1 tsp sugar
    1/2 teaspoon pepper
    2 tsp oyster sauce
    Puncture satay taste
HOW TO MAKE:

    Boiled quail eggs, peeled and rub with 2 tablespoons soy sauce, let stand for 30 minutes
    Fry until cooked or yellow keemasan.Angkat and set aside.
    Heat 4 tablespoons of oil in a frying pan, put onion and mushrooms, stir a few moments, then enter the quail eggs and broccoli, stir and remove from heat.
    Plugs mushrooms, scallions, quail egg and broccoli are berselang- seling.Lakukan last until all consumables
    Serve as a special laukyang with warm rice.
SATE quail eggs
THE MATERIAL:

    Btr 15 quail eggs, boiled, peeled
    200 g of ground beef
    2 lbr bread, soaked in water, juice, puree
    1 teaspoon pepper
    1/2 teaspoon salt
    2 btr eggs, yolks and whites separated
    100 g flour panir
    200 ml cooking oil
SAUCE:

    1/2 onion, finely chopped
    1 clove garlic, finely chopped
    1 tbsp tomato sauce
    2 tsp soy sauce
    1 tablespoon margarine
    200 ml broth
    1 tsp garam9secukupnya)
    1/2 teaspoon pepper
HOW TO MAKE

    Mix the ground meat with bread, pepper, salt, and yellow telur.Afuk average.
    Wrap each quail eggs with batter until the entire surface is tertutup.Celupkan into beaten egg white and roll in flour panir above.
    Cooked or fried until golden brown.
    Thread on skewers puncture made of plastic, each 5 points.
    Make the sauce; Saute onion and garlic putihhingga wilted, add the broth and other ingredients, and cook until thick.
    Serve satay sauce puyuhdengan eggs with fried potatoes and vegetables stup
Serves 6Beefsteak EGG
The Material:

    5 btr chicken eggs
    60 ml of liquid milk
    1 tsp salt (to taste)
    1/2 teaspoon pepper
    4 tablespoons cooking oil
    1 tablespoon butter (margarine)
    1 onion, finely chopped
    2 cloves garlic, finely chopped
    5 tbsp tomato sauce
    1 tsp mustard
    1/4 red bell pepper, diced
    1/4 green bell pepper, diced
    1/4 yellow bell pepper, diced
    50 grams of button mushrooms, thinly sliced
    2 tablespoons cream
HOW TO MAKE:

    Beat eggs, milk, salt and pepper.
    Heat oil, put the eggs and make scrambled eggs to mature.
    Melt butter and saute onion and garlic until fragrant, add the other ingredients and cook until thick, the last insert scrambled eggs.
    serve hot with warm rice or potatoes castle
For 5 Portions