Ingredients

• 4 eggs
• 2 tablespoons fat
• 2 tablespoons cream
• 1 chopped sweet pepper
• Salt

Instructions

1. Beat the eggs slightly, add the cream and salt. Heat the fat in top of double boiler and add the eggs.
2. Remove the seeds from green peppers and soften by placing in hot water for about 5 minutes. Dice and add to eggs which have begun to coagulate.
3. Cook slowly, stirring constantly until the mass is creamy. Serve with toast points.
4. One-fourth cup of chopped, canned pimiento may be substituted for the pepper. Yield: 4 servings.

Ingredients

• 1 dozen peeled hard boiled quail eggs (or chicken eggs)
• 1 cup flour
• 1/2 cup water
• few drops of food coloring (orange)
• salt and pepper to taste
• cooking oil

Instructions

1. Place the boiled quail or chicken eggs and ¼ cup of flour in a clean plastic bag oor with zip lock
2. Seal the bag by tying and shake them until eggs are evenly coated with flour.
3. Mix all remaining ingredients except cooking oil.
4. With a fork, mix it to a smooth batter.
5. Dump those little eggs to the batter.
6. Heat enough cooking oil for deep frying in a deep, frying pan.
7. Spoon out those eggs from the batter and chuck it in the hot cooking oil.
8. Wait until the coating turns crispy for about a minute or so.
9. Served best with vinegar with chili and sliced cucumber and seaweed.

• 8-10 hard-boiled eggs
• 1/2 cup mayonnaise
• 1 tsp green onions, chopped
• 2 anchovies, chopped
• 4-5 stuffed olives, halved crosswise
• 1 tsp salt
• 1/4 tsp paprika
• a dash of cayenne pepper

Instructions

1. Remove eggshells and halve each egg lengthwise.
2. Put egg yolks in a bowl. Mix them thoroughly with the other ingredients except the olives.
3. Fill the halved egg whites with the mixture. Top each halved egg with half an olive.

• 4 cups sugar
• 3 cups water
• 25 egg yolks
• 8 ounces butter

Instructions

1. Preheat oven to 325 F. In a saucepan, boil sugar and water together until they form a syrup. Line a baking pan, mold or small individual molds with 1/2 cup of the syrup. Mix remaining syrup (now at room temperature) with the 25 egg yolks. Blend well. Add butter. Strain and pour mixture into the pan or mold previously lined with syrup.
2. Fill a larger pan with water and put the pan or molds containing mixture inside the large pan. Place in oven and bake until thick and set. Let cool before unmolding.

• Butter, for sauteeing
• 4pcs. mushroom caps
• dash of paprika
• 2 tsp. calamansi juice
• 2 pcs. hamburger bread
• 4 slices canadian bacon
• 4 slices mozarella cheese
• 4pcs. eggs
• salt, pepper, vetsin to taste
• parsley for garnishing

Instructions

1. Heat butter in saucepan in slow fire. Remove stalks of mushroom caps and invert in sauce pan. Place 1/2 tsp. each of calamansi juice and dash of paprika inside each cap and continue to simmer for 2 minutes. Set aside. Beat eggs and season to taste. In another sauce pan, heat a little butter and pour beaten eggs and toss until set.
2. Ta assemble:
3. Slice each bread into half crosswise and toast. Place a slice of canadian bacon on each bread slice. Place 2 spoonsful of scrambled egg and top with mushroom cap. Top with mozarella cheese. Place in griller and grill for 5 minutes or until cheese melts. Garnish with chopped parsley. Serve hot.

• 1 cup spinach, boiled and chopped fine
• 2 pcs. potatoes, peeled
• 4 slices bacon
• 6 eggs, beaten
• salt, pepper, vetsin to taste
• parsley for garnishing
• butter for sauteeing

Instructions

1. Cut potatoes thinly and cut into quarter shape. Fry potatoes in butter. Season with salt and pepper. Set aside. Cut bacon into pieces and fry intil crisp. Beat eggs well and add spinach, bacon and potatoes. Season to taste. Heat butter in frying pan and pour egg mixture. Cook until done. Invert and roll tightly with plastic sheet. Chill. Slice into thin slices when ready to serve. Garnish with parsley.

• Oil for frying
• 4 pcs. egss
• salt, pepper
• grated cheese
• MEXICAN SAUCE:
• 2 tbsp. oil
• 4 cloves garlic, pounded
• 1/2 cup onions, chopped
• 1/2 cup red and green pepper,diced
• 1/2 cup tomatoes, diced
• 1 tsp. sugar
• salt, pepper, vetsin to taste

Instructions

1. Fry eggs sunny side up and season with salt and pepper. Place each egg in serving palte. Top with Mexican Sauce and grate cheese on top.
2. Mexican Sauce:
3. Saute garlic, onions, peppers until crisp tender. Add tomatoes, sugar and seasonings and continue cooking until toamtoes are hot.

• 1 cup potatoes, diced fine
• 1 cup carrots, diced fine
• 1/2 cup white onions, minced
• 1/2 cup cooked ham, diced fine
• 6 eggs
• salt, pepper, vetsin to taste
• parsley for garnishing
• butter for sauteeing

Instructions

1. Saute potatoes, carrots, onions and ham in butter. Simmer until done. Set aside. Beat eggs well and season to taste. Add sauteed vegetables to beaten eggs. Heat butter in frying pan and pour egg mixture and cook until set. Invert and then roll tightly in plastic sheet. Chill and slice when ready to serve. Garnish with parsley.

• 2 tbsp. oil
• 4 cloves garlic, pounded
• 2 pcs. green peppers, sliced into rings
• 2 pcs.medium onions, sliced into rings
• salt, pepper, vetsin to taste
• 1/2 cup tomatoes, coarsely diced
• 1/2 tsp. thyme powder
• 1/4 cup margarine
• 8 slices cooked ham
• 8 pcs. eggs
• 1/2 cup evaporated milk
• salt, pepper, vetsin to taste

Instructions

1. Saute garlic, onions and green peppers in oil until crisp tender. Add seasonings, thyme powder and tomatoes and continue cooking until tomatoes are hot. Drain excess liquid and place in serving platter. Keep warm.
2. Heat margarine in Teflon pan. Add sliced ham and stir fry until hot. Mix remaining ingredients in a bowl and pour over ham, stirring frequently until eggs are thickened throughout but still moist. Mound scrambled eggs in center of vegetables. Serve hot.