24 quail's eggs
The eggs are hard boiled then shelled. If you are using hen's eggs, cut them in half. They are then stir fried in a little oil on medium heat until they are beginning to crisp, and then removed from the pan and placed on the serving platter.
Add the shallots to the pan and sauté until they are beginning to crisp. Remove about half of the shallots and set aside. Combine the remaining ingredients of the sauce, and add them to the wok or skillet, and stir until the sauce thickens. Pour the sauce over the eggs, then sprinkle the reserved shallot flakes on top.