I remember when I was a child; my grandmother had a concoction made from egg and sarsaparilla. She always prepared it for me because according to her this will strengthen my body resistance. She chose native chicken eggs because it’s more nutritious than the regular white chicken eggs. I love recipes with eggs, even if it’s quail eggs, chicken eggs, and even duck eggs.
My entry for this month’s LP event is a recipe with no name (lol). I will just name this as “egg roll.” I tasted this recipe way back 1995 from my friend’s wedding reception; her aunt cooked this recipe. I called up my friend to ask her if she knows the ingredients and the preparation of this recipe. But she informed me that she doesn’t know and the only thing that she remembered was that her aunt uses mince meat to cover the egg. So I experimented on this recipe according to my taste.
6 hard boiled eggs
½ kilo ground pork
½ cup carrots, diced
1/3 cup Chinese celery or kinchay, chopped
1 egg, beaten
Salt and pepper
1 egg, beaten
- Mix ground pork, carrots, kinchay, and 1 beaten egg, season with salt and pepper.
- Wrap the hard boiled egg with the meat mixture and form like a ball.
- Dip egg covered with meat mixture in flour, then dip in beaten egg and roll in breadcrumbs.
- Deep-fry until cooked through and drain in paper towels.