Chicken Egg Fried

Rice Recipe
Ingredients

4 ounces skinless and

boneless chicken
breasts, thinly sliced
2 eggs
3 cups cooked white
rice (left overs will do)
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon garlic powder
1/2 teaspoon salt
1/2 cup frozen green peas

Cooking Procedure
1. Heat the olive oil in a wide pan.
2. Once the oil turns hot, stir fry the chicken slices for 2 to 3 minutes
until the chicken turns light brown.
3. Melt-in the butter.
4. Once the butter starts to get hot, crack the eggs-in. Let the eggs cook
while quickly stirring to mix the yolk with the eggwhites.Using your
frying spatula, try to chop the eggs into several small pieces within the
pan.
5. Put-in the rice. Toss and continue cook for 3 minutes.
6. Add-in the garlic powder, salt, and green peas. Toss while cooking for
3 to 5 minutes more.
7. Transfer to a serving plate.
8. Serve.Share and enjoy!

Egg Roll Recipe

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Prep time
15 mins

Cook time
15 mins

Total time
30 mins

Author: Vanjo Merano

Serves: 6

Ingredients

1 pound ground
pork
1 pack egg roll
wrappers
1 teaspoon ginger,
minced
1 1/2 teaspoon
garlic powder
3 cups cooking oil
(for deep frying)
1 tablespoon cooking oil
1 piece raw egg, beaten
2 cups cabbage, shredded
3/4 cups carrots, shredded
2 teaspoons light soy sauce

Instructions
1.

Heat 1 tablespoon of cooking oil in a pan.

2.

Saute ginger and the ground pork. Cook until the pork turns light
brown.
3. Add garlic powder, stir, and cook for a minute. Turn off heat and set
aside.
4. In a large bowl, combine cabbage and carrots. Mix well and microwave
for 5 minutes.
5. Combine cooked pork and cabbage mixture. Add soy sauce and mix.
6. Wrap the mixture using the egg roll wrappers. This is done by placing
about a quarter cup of mixture on the middle of the wrapper. Fold the
two corners and roll. Brush some beaten egg mixture on the last corner
to seal the wrapper.
7. Heat 3 cups of cooking oil in a wok or a deep pan.
8. Deep fry the egg rolls in medium heat until the color turns golden
brown.
9. Remove from the fryer and let excess oil drip.
10. Transfer to a serving plate. Serve with sweet and sour sauce.
11. Share and enjoy!

Egg Drop Soup

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Prep time
5 mins

Cook time
18 mins

Total time
23 mins

Author: Vanjo Merano

Serves: 4

Ingredients
3 cups chicken broth
1 cup water
2 eggs, beaten
1 teaspoon grated
ginger

1 1/2 tablespoon
cornstarch

2 tablespoons chopped
green onion (optional)

Salt to taste

Instructions
1.

Dilute the cornstarch in 1/4 cup water. Stir and mix well. Set
aside.
2. Combine chicken broth and water in a cooking pot, Bring to a
boil.
3. Add the grated ginger. Cook for 2 minutes.
4. Pour-in the beaten egg. Stir.
5. Add-in the cornstarch diluted in water. Continue to stir until the
texture of the soup reaches your desired texture.
6. Add salt to taste.
7. Transfer to a serving bowl. Sprinkle green onions on top.
8. Serve. Share and enjoy!

Shrimp with Quail Eggs and Green Peas

Ingredients
1 lb shrimps, shelled and

deveined

1 1/2 cups sweet green peas

1 cup chicken broth

10 pieces quail eggs, hard

boiled
3/4 cup jicama (singkamas),

diced

3/4 cup carrots, diced

1 medium sized onion, diced

3 tablespoons, butter

1/2 cup toasted cashews

1 tablespoon cornstarch
(diluted in 3 tablespoons of water)

1/2 teaspoon salt

1/2 teaspoon ground black pepper

Cooking Procedure
1.

Melt butter in a pan or cooking pot.

2.

Put-in the onions and cook in low fire until the texture becomes soft.

3.

Add the carrots and jicama then cook for 3 minutes.

4.

Add the green peas and cashews then cook for 2 minutes

5.

Move the vegetables on one side of the pan to form an extra space. Place the shrimp over the
extra space and cook for 1 minute.

6.

Stir the ingredients until well incorporated then pour the chicken broth in. Simmer for 2
minutes.

7.

Add the salt and ground black pepper then stir.

8.

Put-in the quail eggs and cornstarch (diluted in water) and stir lightly. Cook until desired
thickness is achieved.

9.

Turn of the heat and transfer to a serving bowl.

10.

Serve hot with lots of love. Share and enjoy!

Sarciadong Itlog Recipe

Prep time

Cook time

Total time

10 mins

20 mins

30 mins

Author: Vanjo Merano

Serves: 3

Ingredients

3 to 4 pieces hard
boiled eggs, shell
removed
1 piece raw egg,
beaten
1 small red bell
pepper, diced
1 small green bell
pepper, diced
3 medium plum tomato, diced
1 medium yellow onion, diced
1/4 cup chopped scallions (green onions)
2 cloves garlic, minced
1 tablespoon chopped flat leaf parsley
1 1/2 cup chicken broth (or vegetable broth)
2 tablespoons fish sauce
1/8 teaspoon ground black pepper
2 tablespoons cooking oil

Instructions

Print

1.
2.
3.
4.
5.

Heat the oil in a pan.

Saute the onion, garlic, tomato, and bell peppers for 3 to 5 minutes.
Pour-in the chicken (or vegetable) broth. Let boil.
Add the fish sauce and ground black pepper. Stir.
Pour-in the beaten egg. Stir until the egg is distributed. Continue to
cook for 3 minutes more.
6. Add the chopped scallions and boiled eggs. Cook for 2 minutes,
7. Transfer to a serving bowl. Sprinkle chopped parsley on top.
8. Serve. Share and enjoy!

Egg Salad
Recipe
Ingredients

6 pieces hard boiled

eggs
1/4 cup light
mayonnaise
1/4 cup minced celery
1 1/2 tablespoons Dijon mustard
3 tablespoons minced green onions
2 teaspoons dill relish
1/2 teaspoon granulated white sugar
Salt and pepper to taste

Cooking Procedure

1. Remove the shell from the eggs and chop the

eggs into small pieces. Place the chopped eggs in a
large bowl. Set aside.
2. Meanwhile, combine mayonnaise, Dijon mustard,
celery, green onion, dill relish, sugar, salt and
pepper in another bowl. Stir to mix.
3. Pour the mixture to the large bowl with the
chopped boiled eggs. Toss until all the ingredients
are well incorporated.
4. Cover the bowl and refrigerate to chill for at least
1 hour.
5. Serve as a salad or top over a slice of bread.
6. Share and enjoy!

Recipe: Scotch Eggs

Ingredients

5 pieces hard boiled chicken eggs, shell removed

1 piece egg, beaten

1 lb ground pork

2 teaspoons garlic powder

2 teaspoons salt

1 teaspoon ground black pepper

2 teaspoons sugar

2 tablespoons sherry

2 teaspoons Worcestershire sauce

1 tablespoon all-purpose flour

3/4 cup Panko bread crumbs

3 to 4 cups cooking oil

Cooking Procedure
1.

In a large bowl, combine ground pork, salt, pepper, sugar, garlic powder, sherry,
Worcestershire sauce, and flour. Mix well.

2.

Scoop an ample amount of ground pork mixture and shape around the hard boiled egg
until the egg is fully covered.

3.

Dip the egg with ground pork in the beaten egg mixture, and then roll on the Panko
bread crumbs until fully coated.

4.

Heat a deep cooking pot and pour-in cooking oil.

5.

When the oil becomes hot, deep fry the coated eggs until the color turns golden brown.
Note: Do not wait for the oil to smoke before deep frying. This will easily burn the bread
crumbs. Fry using medium heat.

6.

Transfer the cooked eggs in a plate lined with paper towels. Let excess oil drip.

7.

Serve. Share and enjoy!.