Egg Ball

Name: Egg Ball
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 servings
Cuisine: Guyanese
Ingredients: 6 hard-boiled eggs, peeled; 1 cup yellow split peas, soaked four hours; 1 onion, roughly chopped; 3 cloves garlic; 1 tsp cumin; 1 tsp turmeric; 1 wiri wiri pepper; Salt and black pepper; Vegetable oil for deep frying; 2 tbsp flour

Egg Ball (EGG ball)

Spiced Deep-Fried Egg Fritter

⏱ Prep Time 45 min

📈 Difficulty Medium

👥 Servings

🔥 Calories 288 kcal

Hard-boiled eggs wrapped in a seasoned split pea batter and deep-fried until golden and crunchy, a beloved Guyanese street snack.

Nutrition & Info

Protein 14.0g

Carbs 22.0g

Fat 16.0g

Protein Carbs Fat

Dietary

dairy-free nut-free

Allergen Warnings

⚠ egg

Equipment Needed

deep fryer or heavy pot slotted spoon mixing bowl

Presentation Guide

Vessel: serving platter lined with paper

Garnishes: pepper sauce, tamarind chutney

Accompaniments: mango chutney, cold beer

Ingredients

6 hard-boiled eggs, peeled
1 cup yellow split peas, soaked four hours
1 onion, roughly chopped
3 cloves garlic
1 tsp cumin
1 tsp turmeric
1 wiri wiri pepper
Salt and black pepper
Vegetable oil for deep frying
2 tbsp flour

Instructions

1
Boil eggs for ten minutes, cool in ice water, and peel carefully ensuring no cracks in the whites.
2
Blend soaked split peas with onion, garlic, cumin, turmeric, wiri wiri, salt, and pepper into a thick paste.
3
Add flour to the paste and mix until it holds together well and can be molded around the eggs.
4
Divide paste into six portions. Flatten each in your palm and wrap evenly around a boiled egg, sealing completely.
5
Deep fry in oil at 170C for five minutes, turning occasionally, until the coating is deep golden and crispy.
6
Drain on paper towels and serve hot, cut in half to reveal the egg inside, with pepper sauce for dipping.

💡

Did You Know?

Egg balls are so popular at Guyanese parties that hosts are judged by the quality of their egg balls.

Chef's Notes

Equipment Tips

deep fryer or heavy pot
slotted spoon
mixing bowl

Garnishing

pepper sauce, tamarind chutney

Accompaniments

mango chutney, cold beer

The Story Behind Egg Ball

Egg balls are a uniquely Guyanese invention that emerged from the Indian tradition of savory fritters. Indian indentured laborers adapted their split pea fritter recipes to include whole eggs, creating a more substantial snack. The dish became a fixture of Guyanese street food culture and every celebration. No wedding, birthday, or holiday gathering is complete without trays of freshly fried egg balls.

🕐 Traditionally enjoyed afternoon snack or party appetizer 📜 Origins: Indo-Guyanese street food

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