So Easter is over and you bought trays of eggs to color, dye and hide for your Easter egg hunt, but you didn’t quite use all of the eggs. What to do with those left over eggs? Make some egg balls of course!!!
Egg ball is a delicious Guyanese street food. It’s similar to scotch eggs, in that it is boiled eggs wrapped and deep fried. Only difference is that it is not wrapped in meat, it is wrapped in Cassava (yuca), instead. And it is eaten with mango sour!!!
I don’t make these often because it is difficult to get good cassava where I live, but when I do, they don’t stick around for too long.
While the cassava is boiling. Hard boil 6 eggs. Put the eggs in a small pot, cover with water, bring to a boil on high heat. Boil for 10 minutes. Then transfer to a bowl with iced water. When eggs are completely cool, remove shells.
Frying up these bad boys…
Cassava Egg Balls (makes about 6 egg balls)
1 lb cassava (yuca),
6 eggs and 1 for frying
1 cup flour
1 tsp salt
1 tsp granulated garlic
4 to 5 heads of green onions, finely chopped
pinch of fresh ground black pepper
3 to 4 cups oil for frying.
Peel cassava and cut into 2 inch pieces. Place in a small sauce pan, cover with water and add salt. Bring to a boil on high heat. Boil for about 15 minutes or until the cassava is soft and can be easily crushed with a fork. Place 6 eggs in a small saucepan and cover with water. Bring to a boil. Boil for 10 minutes. Then transfer to a bowl of iced cold water. When eggs are completely cool, remove shells. Once the cassava boils, remove from the water. Then remove the “vein” from the center of cassava. Crush the cassava with a potato masher or fork. Season cassava with granulated garlic, black pepper and green onions.
Making the cassava balls:
Take about 1/4 cup of the mashed cassava and form into a ball. Flatten the ball, then add 1 boiled egg. Cover the egg with the cassava and roll into a ball. Whisk the remaining egg and pour into a small plate. Add 1 cup of flour to another plate. Coat cassava ball with eggs, then with flour. Fry in hot oil, until golden brown. Remove from oil and drain excess oil on a paper towel. Enjoy with some Guyanese pepper sauce or sour.
Tips and Ramblings:
1. Most of the time making this dish is used for boiling the cassava, which can be less that 15 minutes, or up to 30 minutes, depending on the cassava.
2. If you don’t have cassava you can substitute cassava for potatoes.
3. I only made 4 egg balls when I made these and used the remaining cassava to make cassava balls.