Ovos Recheados à Moda de Macau


Stuffed eggs, Macau style

An easy appetiser

Ovos Recheados à Moda de Macau from Maria Celestina de Mello e Senna. To read the original recipe (in Portuguese), click HERE

6 eggs, for hard boiling
4 raw eggs, beaten
ham or chouriço, finely chopped
mint chopped fine

Hard-boil the eggs*, cool them in cold water then shell them. Cut them in half lengthwise and carefully remove the yolks. Set aside the whites.

Mash the yolks and mix them with the chopped ham or chouriço and mint and season with salt and pepper.

Put some of this mixture into each of the egg white halves, shaping it so that it resembles a whole egg.

Dip this into beaten egg and then roll in breadcrumbs and repeat again so that there is a heavy coating around the hardboiled stuffed egg. Deep-fry in oil.

Serve with fried shoe-string potatoes on an oval platter.

*   To ensure that the boiled eggs have their yolks at the centre, stir the eggs while they are being boiled.

Roll the fried stuffed eggs in grated cheese while very hot.
Use left-over roast chicken instead of ham or chouriço
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