Wok of art

EGGS figure much in our home-style cuisine.

Dona, my cousin, has a lot of recipes that have to do with eggs. Her most famous one among us is her Wok of Art stuffed eggs.

Peetong, her husband, first called it Work of Art because he liked it so much. “I can sing praises to it, honey, and even make a still life using its image.”

Much later, Dona started calling it Wok of Art.

“Witty choice,” my Aunt Tita Blitte told her.

“I use the wok a lot, tita,” Dona said, “so the choice came naturally.”

It is actually a simple dish. It’s just halved boiled eggs with the yolks mixed with a bit of mayonnaise to moisten it. She mixes this with half-cooked ground lean pork and stuffs the egg whites.

“Making a difference are the elements you added to Wok of Art, like grated carrots, garlic and onion when you cooked the ground pork,” my Uncle Gustave said.

“I like the surprise inside: halved olives,” my niece Krystalle said.

“Or the cubed cheese you sometimes use,” my nephew Pannon said.

Tita Blitte then noted that she hates using hard boiled eggs in recipes. “I tend to nick the egg whites when I peel boiled eggs.”

Dona told Tita Blitte to let the boiled eggs cool completely before peeling them. However, she admitted that she can’t avoid nicking some of the pieces.

“I wonder if there’s a science to peeling boiled eggs,” said Ellen, my other niece. “Any ideas, Uncle?”

I came to their rescue. I actually found an easy way to peel boiled eggs. I make sure the eggs are properly cooled before I peel them. I then tap the egg to crack the shell all over. Make sure the shell is finely cracked.

You can peel off the shell very easily. There’s no science to it. It’s just my Khok of Art.


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