Donya Aurora Eggs

There are Scotch Eggs and there are Pinoy Eggs, it’s a first lady’s favourite too. Donya Aurora eggs is a type of relleno from Quezon province where eggs is filled with a minced meat mixture, dipped in beaten eggs then fried.

We can easily call this the Presential egg, why? Because this dish is a favourite of one of the past First Lady of the Philippines, Aurora Quezon, the wife of the 2nd President of the Philippines, Manuel L. Quezon. A dish named after her, it’s a dish from the province of Quezon made by stuffing boiled eggs cut in half with minced pork, raisins, capsicum, onions and garlic drenched in beaten eggs then fried.

If you had tried or seen Scotch Eggs then its nearly similar but instead of coating the whole egg with the minced meat mixture wraps the egg around, with Donya Aurora eggs the meat is stuffed in the cavity of the boiled half egg similar to how rellenos are made. The cooked yolks are mixed with the mixture giving it a pleasant grainy texture similar to the dishes with salted egg yolk involved. It is the first time I will be making this and I made some slight changes to the recipe procedure, first instead of cooking the minced meat mixture before stuffing it, I am stuffing them raw, what this gives us is a moist meat rather than a dry and overcooked filling. And to ensure everything is cooked fully we will be deep frying the whole thing rather than shallow frying, this also give the benefit of toasting the outer layer of the boiled egg white, giving it another layer of texture similar to the Indian egg curry, the Thai Son in Law eggs or the Malaysian Egg sambal. So, without further ado here is my version of the Donya Aurora eggs, hope you like them.

Donya Aurora Eggs

★★★★★ 5 from 1 review

• Author: Raymund
• Prep Time: 20 mins
• Cook Time: 20 mins
• Total Time: 4 mins
• Yield: 4 1x
• Category: Main Course
• Cuisine: Filipino

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Description

Donya Aurora eggs is a type of relleno from Quezon province where eggs is filled with a minced meat mixture, dipped in beaten eggs then fried.

 

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Ingredients

Units USM Scale 1x2x3x

• 12 pcs eggs, hard boiled cut into halves, cooked yolks separated
• 350 g minced pork, 25% fat
• 1/3 cup raisins, finely chopped
• 1/3 cup red capsicum, finely chopped
• 2 small shallots, finely chopped
• 6 cloves garlic, minced
• 2 eggs, beaten
• salt
• freshly ground black pepper
• oil, for frying
• sweet chilli sauce

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Instructions

1. In a bowl mash the cooked egg yolks and combine it with minced pork, raisins, red capsicum, shallots and garlic. Mix it well.
2. Put the mixture in the cavity of the half egg and pack it well, continue to pack until you have a whole egg shaped relleno, end result will be half egg white and half minced meat. Do it with their remaining eggs and filling.
3. Prepare your deep fryer or wok filled with oil, heat to 180C.
4. Dip the packed egg whites in beaten eggs then deep fry it till golden brown.
5. Remove egg from fryer then place it in a plate lined with paper towel to absorb excess oil.
6. Place in serving platter then serve it with sweet chilli sauce on the side.

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