Egg Ball — Print Recipe — The Culinary Codex

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

Ingredients

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.