Breakfast
Guyanese Egg Ball
The Quirky Foodster Team
Ingredients
- 6 large eggs, hard-boiled and peeled
- 250g (2 cups) split pea flour (or chickpea flour)
- 5g (1 tsp) ground cumin (geera)
- 3g (1/2 tsp) turmeric
- 1 clove garlic, grated
- 1 small onion, finely minced
- 1 wiri wiri pepper, minced (optional)
- 5g (1 tsp) salt
- 150ml (2/3 cup) water, as needed
- 500ml (2 cups) vegetable oil, for deep frying
Method
- Whisk split pea flour, cumin, turmeric, garlic, onion, pepper and salt together in a bowl.
- Gradually whisk in water to form a thick, smooth batter that coats the back of a spoon.
- Heat oil to 175°C (347°F) in a deep pot.
- Dip each peeled boiled egg into the batter, turning to coat evenly and thickly.
- Carefully lower coated eggs into the hot oil and fry, turning occasionally, for 5-6 minutes until deep golden and cooked through.
- Remove with a slotted spoon and drain on paper towel before serving whole or halved.
Introduction: Egg ball is a beloved Guyanese street-food-turned-breakfast snack: a hard-boiled egg encased in a seasoned, split-pea-flour batter and deep fried.
Cultural Background: Egg ball is a beloved Guyanese street-food-turned-breakfast snack: a hard-boiled egg encased in a seasoned, split-pea-flour batter and deep fried. Rooted in the Indo-Guyanese culinary tradition, it is commonly sold by roadside vendors alongside channa and bara.
Tips: Chill the boiled eggs before battering; they hold their coating better. Test oil temperature with a drop of batter — it should rise and sizzle immediately.
Variations: Add finely chopped celery leaves (shado beni) to the batter for herbal freshness. Serve with a tamarind or pepper sauce dip.
Storage: Best eaten fresh; refrigerate leftovers up to 2 days in an airtight container.
Reheating: Reheat in an oven or air fryer at 180°C (350°F) for 6-8 minutes to re-crisp; avoid microwaving as the coating turns soggy.
Nutrition: Approx. 260 kcal, 11g protein, 18g carbohydrate, 16g fat per egg ball.
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