Sipo Egg Recipe

Sipo Egg is a Kapampangan dish of quail eggs cooked with shrimp, peas, carrots and ‘singkamas’ (jicama or mexican turnip) in a thick creamy and savory white sauce. Although Sipo Egg has been more like a banquet dish served usually at weddings, fiestas, birthday and other special celebrations, it is actually very easy to make and could easily be an everyday-meal dish. 

Sipo Egg Recipe


  • 18-20 pieces fresh quail eggs - - boiled and shelled
  • 2 tablespoons butter
  • 1 tablespoon vegetable oil
  • 1 cup shrimps
  • 2 cloves garlic - - minced
  • 1 small onion - - chopped
  • 1 cup carrots - - cubed
  • 1 1/2 cup green peas
  • 1 cup cooked ham - - cubed
  • 1 cup all-purpose cream - or heavy whipping cream
  • 1 cup singkamas (mexican turnip) - - cubed
  • salt and pepper
  • 2 teaspoons cornstarch - - dissolved in 1/2 cup water


  • In a pan, heat butter and oil over medium heat. Cook the shrimps until all sides are done. Remove the shrimps from butter and set aside.
  • In the same pan with butter, saute garlic and onion until tender. Next, add the carrots and green peas. If using canned green peas then this should be added at the end. Mix in the ham and cook for 2 minutes. Add 1/2 cup of water, cover and let simmer until carrots are almost cooked.
  • Add the quail eggs, shrimps and singkamas or kohlrabi then pour in the all-purpose cream and stir. Season with salt and peppers and let it simmer under medium heat for about 3 minutes.
  • Add the cornstarch mixture and mix for about another 2-3 minutes or until the sauce thickens.