Sipo Egg
User Reviews
3.7
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 Servings
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Calories
261 kcal
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Course
Main Course
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Cuisine
Filipino
Sipo Egg
Description
Sipo Egg features hard-boiled quail eggs simmered in a creamy sauce flavored with sautéed onions, garlic, and fish sauce. Carrots and jicama are cooked until tender yet crisp, contributing texture alongside sweet peas. The cream blends smoothly with the broth to slightly thicken the sauce, wrapping the eggs and vegetables in gentle richness. The dish is simmered briefly to warm through without losing the firmness of the eggs or vegetables.
The flavor is savory with subtle sweetness from the carrots and jicama, balanced by the umami of fish sauce and mellow dairy cream. It offers a comforting texture contrast of soft eggs and firm, tender-crisp vegetables.
Sipo Egg can be served hot as a side dish complementing rice and other main dishes or enjoyed on its own as a light meal. Its creamy, vegetable-rich sauce works well to enrich simple meals.
For a thicker consistency, you can add a cornstarch slurry to the sauce during simmering to enhance the body and coat the ingredients more thoroughly.
Ingredients
- 12 pieces egg quail, hard-boiled and peeled
- 1 tablespoon butter
- 1 onion peeled and chopped
- 2 cloves garlic peeled and minced
- 1 tablespoon fish sauce
- 2 carrot large, peeled and cut into ½-inch cubes
- 1 jicama large, peeled and cut into ½-inch cubes
- ½ cup water or chicken stock
- 1 cup sweet peas frozen, thawed
- 1 cup table cream all-purpose cream
- salt to taste
- black pepper to taste
Instructions
- In a wide pan over medium heat, heat butter until melted.
- Add onions and garlic and cook, stirring regularly, until softened.
- Add fish sauce and continue to cook for about 1 minute.
- Add carrots and jicama and stir to combine.
- Add water or stock and bring to a boil. Continue to cook for about 7 to 10 minutes or until vegetables are tender yet crisp and liquid is reduced.
- Add green peas and stir to combine.
- Add cream and quail eggs. Season with salt and pepper to taste.
- Continue to simmer for about 2 to 3 minutes or until green peas and eggs are heated through, vegetables are tender-crisp, and sauce is slightly thickened. Serve hot.
Notes
- To thicken the sauce, incorporate a cornstarch slurry made by mixing 1 teaspoon cornstarch with ½ cup water until smooth before adding to the simmering dish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Servings
Amount Per Serving
Calories 261 kcal
% Daily Value*
| Calories | 261kcal | 13% |
| Carbohydrates | 18g | 6% |
| Protein | 5g | 10% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Cholesterol | 211mg | 70% |
| Sodium | 313mg | 13% |
| Potassium | 377mg | 8% |
| Fiber | 7g | 28% |
| Sugar | 5g | 10% |
| Vitamin A | 4345IU | 87% |
| Vitamin C | 35mg | 39% |
| Calcium | 69mg | 7% |
| Iron | 1.8mg | 10% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
3.7
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