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Filipino Food: Eggs in Philippine Cuisine

  • Filipino bittergourd dish
    Ginisang Ampalaya
    Posted in: Recipes

    Featured photo of Ginisang Ampalaya by Mayette Garcia

    Ampalaya is the Tagalog word for “bitter gourd” or “bitter melon.” Ginisa means “sautéed.” Here is a simple recipe for sautéed bitter gourd in Philippine cuisine.

  • Balut: Duck Egg Yolk and Chick
    Posted in: Filipino Snacks, Hot Topics

    Featured Photo by Kaycel Corral.

    Balut country — Pateros — and the neighboring Rizal towns have variations of this ubiquitous boiled duck’s egg with the little black chick curled up inside.

  • White Eggs
    Posted in: General Info

    The Tagalog word for “egg” is itlog.

    In the Philippines, eggs are often plainly eaten boiled or fried. They can be mixed in with ingredients to make sarciado or torta. And of course, they are used in many Filipino pastries and baked goods!

  • Yema (Filipino Candy)
    Posted in: Filipino Candy

    Yema is the Spanish word for “egg yolk.” This soft Philippine candy is shaped into a pyramid or a ball, and then wrapped in cellophane. It originated from Spain, where nuns in monasteries used egg yolks donated to them by winemakers (who used only the white part of eggs in their winemaking process) to make sweets and pastries.

  • Chopsuey with Quail Eggs
    Quail Eggs
    Posted in: General Info

    Chopsuey with Quail Eggs by Mary Rizale. Filipino language lesson! Quail eggs are called itlog ng pugo in Tagalog. Itlog = Egg. Pugo = Quail. Boiled quail eggs (nilagang itlog ng pugo) can be easily bought almost anywhere in the Philippines. Street hawkers and bus vendors sell them four or five eggs in a slender […]

  • Estrelladong Itlog
    Estrelladong Itlog
    Posted in: General Info

    The term is from the Mexican Spanish phrase huevo estrellado, which means “star-shaped egg” and refers to a fried egg that could be sunny side up, over easy, or even scrambled.