Sipo Egg (Creamy Quail Egg with Ham & Liver)

Sipo Egg is a creamy Kapampangan dish made with quail eggs, ham, chicken liver, and mixed vegetables simmered in a rich mushroom and cream sauce—perfect for special occasions or everyday indulgence.

Ingredients Selection Tips

Ham (1 lb, diced)
• Use sweet-cured or smoked ham for more flavor.
• Choose ham with minimal fat and firm texture for even dicing.

Chicken liver (1 lb, cleaned and halved)
• Select fresh liver that is deep reddish-brown with a smooth, glossy surface.
• Avoid liver with a green tint or strong odor. Rinse gently and remove connective tissue.

Cooking oil (for frying)
• Use neutral oils like canola or vegetable oil for frying liver to avoid altering the sauce’s flavor.

Unsalted butter (1 stick / 100g)
• Use real unsalted butter for better control over seasoning and a richer base.

Onion (1 medium, chopped)
• Pick firm, heavy onions with dry skin. Avoid soft or sprouting ones.

Garlic (4 cloves, minced)
• Choose tight, firm bulbs with no green shoots or mold.

Salt and ground black pepper (to taste)
• Season gradually to balance the saltiness from ham and cream ingredients.

Carrot (1 large, diced)
• Choose carrots that are bright orange, firm, and free of cracks.
• Dice evenly to ensure uniform cooking.

Singkamas – Jicama (1 large, diced)
• Select jicama that feels heavy for its size and has smooth, tan skin.
• Avoid wrinkled or overly soft pieces.

Water (¼ cup)
• Use clean filtered water to avoid altering the flavor of the creamy base.

Whole kernel corn (1 can, 15 oz, drained)
• Look for corn with bright yellow kernels and no added sugars.
• Drain well to avoid watering down the sauce.

Green peas (1 can, 15 oz, drained)
• Choose canned peas that are plump and not mushy. Rinse if overly salty or brined.

Cream of mushroom soup (1 can, 26 oz)
• Pick a brand with visible mushroom bits and smooth consistency.
• Shake the can before opening for even texture.

Nestlé table cream (2–3 cans, 7.6 oz per can)
• Use full-fat table cream for rich, creamy consistency.
• Avoid storing opened cream too long—use fresh cans.

Quail eggs (30 pcs, hard-boiled and peeled)
• Choose clean, crack-free shells. Boil for 3–4 minutes and peel gently under cold water.

Extra salt (to taste)
• Add after combining all ingredients to fine-tune flavor based on the saltiness of the ham and cream.

Cooking Tips:

• Pan-fry chicken liver in hot oil until browned on all sides but still tender inside. Do not overcook or it will become tough.
• Remove liver and set aside. In the same pan, lightly sauté diced ham until browned and aromatic.
• Melt butter in a large pot over medium heat. Add onions and garlic; sauté until soft and translucent.
• Stir in diced carrots and singkamas. Add a splash of water, cover, and cook until vegetables are slightly tender.
• Add corn and green peas, then pour in the cream of mushroom and table cream. Mix well and let simmer for 5–8 minutes.
• Return liver and ham to the pot. Stir gently to combine without breaking the liver.
• Add quail eggs last to avoid overcooking them. Stir carefully to distribute evenly.
• Simmer on low heat for another 3–5 minutes until everything is heated through and the sauce thickens.
• Taste and adjust with extra salt and pepper as needed.
• Serve hot over rice or in a shallow dish as a creamy party entrée.