The relyenong itlog or stuffed eggs is the angel’s version of the deviled eggs which is made with boiled egg whites as the shell and meaty and eggylicious pork as filling. The pork filling is seasoned with yummy ingredients make it fulfilling! This relyenong itlog is best as a quick snack in the afternoon or an appetizer to a large meal. Yum!
Written Recipe at yummykitchentv...
Ingredients:
6 to 10 Eggs
Water (for boiling the eggs)
Oil (for sauteing)
4 cloves of garlic (minced)
1 medium sized red onion (minced)
1/4 kilo of ground pork (or ground beef or chicken)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 piece pork broth cube
1 medium carrot (diced)
1 piece red bell peppers (diced)
Spring onions (finely chopped)
Directions:
Put the eggs into a boil until hard-boiled. Remove the eggs from the pot and then peel.
After peeling, cut them in half lengthwise. Then, separate the egg yolks and put them in a bowl. Set aside.
Heat some oil in a pan. Add the minced garlic and onions and then saute for a few minutes. Add the ground pork and cook for 2 minutes. Stir to avoid burning. Season with salt and pepper. Add the pork broth cube and stir until dissolved and well incorporated. Add the red bell peppers and continue cooking until the veggies soften. Add the spring onions and then saute.
Turn the heat off and transfer the mixture into a bowl. Let it cool a bit. When the mixture is no longer hot, add the egg yolks. Mash the egg yolks until well incorporated with the mixture.
Stuff the boiled egg whites with the ground pork mixture. Gently add more mixture to copy the other half of the egg.
In a bowl, crack 2 eggs and whisk them gently.
Heat a lot of oil in the pan for frying. Dip the stuffed egg with the beaten eggs and then drop them into the hot oil. Do these with the rest of the eggs. Flip to cook the other side. After 2 minutes, remove the eggs from the pan.
Transfer the relyenong itlog to a serving dish and serve with your favorite dipping sauce. Make papak or eat this with some hot steaming rice. Enjoy!
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