Singaporean Chinese-style Egg Ball

Ingredients

In this Singaporean Chinese adaptation of the Dutch Eierbal, the traditional meat ragout filling is replaced with a mixture of minced meat, vegetables, and spices commonly found in Singaporean Chinese cuisine. The seasoning is adjusted to incorporate flavors like soy sauce, garlic, and ginger, which are typical in Singaporean Chinese dishes. Additionally, the outer coating is made with a combination of breadcrumbs and cornstarch to achieve a crispier texture. We alse have the original recipe for Eierbal, so you can check it out.

• 4 large eggs 4 large eggs
• 200g minced pork 200g minced pork
• 1 small carrot, finely diced 1 small carrot, finely diced
• 1 small onion, finely diced 1 small onion, finely diced
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon oyster sauce 1 tablespoon oyster sauce
• 1 tablespoon cornstarch 1 tablespoon cornstarch
• 1 cup breadcrumbs 1 cup breadcrumbs
• Vegetable oil, for frying Vegetable oil, for frying
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 18g, 6g
• Carbohydrates (total, sugars): 20g, 2g
• Protein: 20g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Place the eggs in a saucepan and cover with water. Bring to a boil over medium heat and cook for 6 minutes for a soft-boiled consistency. Remove from heat, drain, and transfer to a bowl of ice water to cool. Once cooled, carefully peel the eggs and set aside.
2. 2.
   In a mixing bowl, combine the minced pork, carrot, onion, garlic, ginger, soy sauce, oyster sauce, cornstarch, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Take a portion of the pork mixture and flatten it in your hand. Place a peeled egg in the center and gently wrap the mixture around the egg, ensuring it is completely covered.
4. 4.
   In separate bowls, place the breadcrumbs and cornstarch. Roll each meat-covered egg in the cornstarch, then dip it in beaten egg, and finally coat it with breadcrumbs, pressing gently to adhere.
5. 5.
   Heat vegetable oil in a deep pan or pot to 180°C (350°F). Carefully lower the coated eggs into the hot oil and fry until golden brown and crispy, about 5-6 minutes. Remove from the oil and drain on a paper towel-lined plate.
6. 6.
   Allow the Singaporean Chinese-style Egg Balls to cool slightly before serving. Cut them in half to reveal the creamy center and serve as a snack or appetizer.

Treat your ingredients with care...

• Minced pork — Ensure the pork is well minced and has a good fat-to-lean ratio for a juicy and flavorful filling.
• Soy sauce — Use a high-quality soy sauce for the best flavor. Adjust the amount according to your taste preference.
• Breadcrumbs — If you prefer a finer texture, you can pulse the breadcrumbs in a food processor before using.

Tips & Tricks

• For an extra kick of flavor, add a dash of sesame oil to the meat mixture.
• To make the Singaporean Chinese-style Egg Balls spicier, incorporate some finely chopped chili peppers into the filling.
• Serve the Egg Balls with a side of sweet chili sauce or soy sauce for dipping.
• If you prefer a healthier alternative, you can bake the Egg Balls in the oven instead of deep-frying them.
• Experiment with different fillings by substituting minced chicken or beef for the pork.

Serving advice

Serve the Singaporean Chinese-style Egg Balls as a snack or appetizer. They can be enjoyed on their own or with a dipping sauce of your choice. For a complete meal, serve them alongside steamed rice and stir-fried vegetables.

Presentation advice

Arrange the Singaporean Chinese-style Egg Balls on a platter, cut them in half to showcase the creamy center, and garnish with fresh herbs like cilantro or spring onions. Serve them with small bowls of dipping sauce for an inviting presentation.