Relyenong Itlog

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!

RELYENONG ITLOG RECIPE

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:

1. Put the eggs into a boil until hard-boiled. Remove the eggs from the pot and then peel.
2. After peeling, cut them in half lengthwise. Then, separate the egg yolks and put them in a bowl. Set aside.
3. 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.
4. 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.
5. Stuff the boiled egg whites with the ground pork mixture. Gently add more mixture to copy the other half of the egg.
6. In a bowl, crack 2 eggs and whisk them gently.
7. 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.
8. 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!

Relyenong Itlog

For us Filipinos, the word relyeno only means “stuffed”. Relyenong tilapia, relyenong bangus, relyenong pusit.. but have you ever think of relyenong itlog?

I have a new niece that had just started eating solid foods. I was really hoping that she’d also be a foodie just like the niece I am always telling you about in my blogs, buuuuut… her mom told me that at a very young stage, she is a picky eater. Her mom told me that she does not like boiled egg whites— only the yolks. This baby only eats the whites when her mom adds some pork giniling to it.

This scenario reminds me of the devilled eggs I saw on instagram the other day. I have known this dish for a long time but never got to actually try it because I got weirded by its name. So, I decided to make some twists and modifications to turn this devilled eggs into angel’s eggs! (Please laugh) Kidding aside, I would like to call these angel’s eggs as relyenong itlog since the eggs will be stuffed with pork mixture.

If you wanna know how to make relyenong itlog, read and follow the simple steps below. Happy cooking!

Quick Guide to Boiling Eggs

Boiling eggs seems super easy… until it’s not. Just kidding! Boiling eggs is both easy and complicated. But if you keep in mind this quick guide in boiling eggs, then boiling eggs will be effortless.

In boiling eggs, our major factor is the cooking time. The length of the cooking time will make or break your eggs.

• 2 minutes – super soft boiled egg; yolk is almost raw
• 4 minutes – jammy egg; the white is fully cooked but the yolk is still liquid but thick
• 6 minutes – moist egg; the yolk is solid but is moisty
• 8 minutes – just the right type of hard boiled egg; both egg white and yolk are fully cooked
• 10 minutes and more – hard boiled egg

This recipe will be using hard boiled egg. Ideally, your eggs must be boiled for 8 minutes the least.

How to Cook Relyenong Itlog

Making some relyenong itlog is a truly exciting process. Preparing the ingredients is very easy, and you will truly enjoy the stuffing part.

Start by making hard boiled eggs. Peel them and cut them into half. Remove the yolks. These will be added to the mixture for later. Be careful with the egg whites, they will be our “shells”.

The next step would be making the pork mixture. Saute the aromatics, pork (or any meat of choice) and the veggies. You can literally use any veggies you like. Most of the veggies I used are similar to those I add to the pork lumpia. I added half of a pork broth cube to intensify the meat flavor. This is already salty and seasoned so no need to add salt and pepper.

Instead of adding a fresh egg, we will use the moist boiled egg yolks as a binder. At the end of mixing, you should have a moist and sticky mixture. In case you feel that the pork and veggie mixture is too dry, for example, you used too much veggies and the egg yolks are not enough to bind them all, that’s the only time you should add a fresh egg.

Now, for the fun part. Stuffing time! Grab an egg white and fill the hole with the pork mixture. Then, create the other half of the egg also with the pork mixture! While making this, I always remember about the different phases of the moon. And this one’s a half moon!

The last steps would be coating and frying. Unlike other deep fried foods, the relyenos will only be coated with eggs. When the pork mixture is brown and meatylicious, then it’s ready!

I really love my relyenong itlog with different sauces. Still best with the classic ketchup and mayo combination! You can further experiment with this dish and try to turn it into a sweet and sour dish! Yum!