Is there anything better than a sizzling plate of sisig with raw egg dropped on top waiting for you to mix it in to the sisig? I think not! Personally I think sisig is just better with egg– but honestly, what is the use of egg in sisig?
Egg is added in sisig to give it a creamy texture. It is also used to bind the ingredients together, making for a more cohesive dish. Traditionally, egg was not added to sisig, however, in recent times adding egg to sisig has been popularized and is a fan favorite today.
Want to learn more about adding egg in sisig? Read on to learn more.
What is the use of egg in sisig?
Sisig is a dish from the Philippines that typically consists of chopped up pork, garlic, vinegar, and chili peppers. While there are many different variations of sisig, one common ingredient is egg. Egg provides a rich and flavorful addition to sisig, and it also helps to bind the other ingredients together. In addition, egg provides a great source of protein, making sisig a filling and satisfying meal.
Egg is added on sisig as the last ingredient. Once it’s been transferred to a sizzling plate, egg is added on top. For this reason, some people may be put off because the egg is technically ‘raw’ when the dish is served. But when it’s served in restaurants, the egg is left for the customers to mix into the rest of the sisig. Once mixed, the egg is cooked by the heat of the sisig. This allows the ingredients to stick together and since the egg is not fully cooked through, it adds the creamy texture to the sisig that we all know and love.
I love adding egg to sisig because it adds a creamy texture to the sisig without having to add mayonnaise
Local Filipino cook
Do you put egg in sisig?
To add or not to add egg? This has been hotly debated in recent times especially since the sisig with egg has been popularized. For harcore Kapampangans, they strongly dislike the idea of adding mayonnaise and egg to sisig because it completely changes the traditional way of cooking sisig into something completely different.
However, I would be remiss if I didn’t say that there are also many Kapampangans that are die hard fans of the sisig with egg (and/or mayo). In fact, my aunt, who is Kapampangan, has a signature dish that she usually cooks for family gatherings. Care to guess what it is? That’s right: her specialty is sisig. But not the traditional sisig. Nope, she cooks it with egg and mayonnaise!
So the answer to whether you add egg to sisig is: it depends on your personal taste. If you like sisig with egg, go ahead, and if you don’t, well, no harm done!
Do you have to add both egg and mayo to sisig?
No, you do not have to ad both egg and mayo to sisig. These two ingredients were actually added much later from when sisig was originally ‘invented’ or created. Iriginally, mayonaise and egg were added to the sisig to substitute chicken liver while retaining the creaminess that sisig is well known for. Nowadays, the more popular restaurant sisig usually has mayo drizzled on top for the creaminess instead of chicken liver, while egg is added to a sizzling plate of sisig for both creaminess and also for presentation. I mean, I don’t know about you, but nothing excites me more about ordering sisig than getting to crack the yolk and mixing it in to the sisig!
By the way, if you are curious why mayo is added to sisig, read this post.
Should sisig have egg?
One of the key ingredients in sisig is egg, which is added to the dish just before serving. While some people feel that egg is essential to the flavor of sisig, others find it to be a bit too rich. Ultimately, it’s up to each individual to decide whether or not they want to include egg in their sisig. Like I mentioned above, sisig does not have to have egg. It is up to your personal preference.
Why people love adding egg in sisig
Sisig is a Filipino dish that is traditionally made with pork, but can also be made with chicken or tofu. It is typically served on a sizzling platter and is garnished with diced onions, chili peppers, and lime wedges. For many people, the addition of an egg is what makes sisig such a delicious and satisfying meal. But why is that? For this question, I asked a couple of my sisig-loving friends, and here is what they said:
- masarap lang sya
- i love mixing the egg into the sisig
- it makes it more creamy and addicting
So there you have it folks, the true reason why people love adding egg in sisig boils down to a few reasons, mainly because it is the ingredient that takes the sisig up to the next level. It provides a certain je ne sais quoi that makes it so addicting and makes you want to eat more even if you are full!
One of my friends said “masarap lang sya”, which means it just tastes good. Truly, when asked why, a lot of people will say the same thing. There’s just a certain quality to the sisig when egg is added on to it.
How to add egg in sisig
To make sisig with egg, the egg is usually added last. This is because the egg helps to bind all of the ingredients together, and it also gives the dish a richer flavor. When adding the egg, it is important to be careful not to overcook it. The egg should be cooked just long enough to set, but not so long that it becomes dry or hard. Once the egg has been added, the sisig can be served immediately. However, some people prefer to let the dish sit for a few minutes to allow the flavors to meld together. Either way, sisig is a delicious and easy-to-make dish that is sure to please everyone at the table.
Curious as to how long sisig lasts in the fridge? Read this post to find out.