How to make the Kapampangan favorite Sipo Eggs

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February 1, 2026 | 10:50am

MANILA, Philippines — You've probably heard of Sipo Eggs being mentioned time and again but have not actually seen or tasted the dish. Well, it is a Kapampangan dish that has quail eggs as its main ingredient. The boiled and peeled quail eggs are mixed with peeled shrimps, ham, and vegetables, such as carrots and green peas. Holding them together into one special dish is a thick, creamy sauce that goes well with every ingredient used.

The dish is said to date back to the 1950s when a Chinese cook settled in Pampanga and opened a restaurant. It served Sipo Eggs, among others, with the original recipe using a slurry of water and potato starch instead of cream. These days, however, cream has taken its place. There is no recorded reason why the dish is called Sipo Eggs.

This recipe, developed by the chefs of Jolly Heart Mate Canola Oil, is easy to follow. Whenever you’re ready to cook your own Sipo Eggs, simply follow these simple steps.  

Sipo Eggs

Ingredients:

2 tbsps. Jolly Heart Mate Canola Oil

2 cloves garlic, minced

1 pc. small onion, chopped

200 grams shrimps, peeled and deveined

1/2 cup ham, diced

1 pc. medium carrot, cubed

1 cup green peas

1 cup singkamas (jicama), cubed

1/2 cup water or stock

20 quail eggs, boiled and peeled

1 cup all-purpose cream (or cream of mushroom for extra sarap)

Salt and pepper to taste

Procedure:

1. Sauté the garlic and onion in Jolly Heart Mate Canola Oil until slightly golden.

2. Add shrimps and cook until they turn orange.

3. Add ham and vegetables (carrots, green peas, and jicama). Add a little water or stock and simmer until the vegetables are tender.

4. Add the quail eggs and put back the shrimps. Gently stir.

5. Pour in cream (or cream of mushroom), season with salt and pepper, and cook until sauce becomes creamy. Best served with steamed rice.

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