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Caramel-coated Egg Nuggets (Yema) Recipe

Caramel-coated Egg Nuggets (Yema) Recipe

Caramel-coated Egg Nuggets (Yema) Recipe

Two wickedly delicious sugar and egg confections from Gene Gonzalez at Cafe Ysabel in Manila.

Ingredients :

    • Egg Nuggets
    • 7 egg yolks
    • 3 whole eggs
    • 1/4 cup (60 ml) evaporated milk or cream
    • 3 tablespoons sugar (optional)
    • 1 teaspoon vanilla extract

Caramel Coating :

    • 3/4 cup (150 g) sugar
    • 1/4 cup (60 ml) water
    • 1/4 teaspoon cream of tartar

Method :

    1. Make the Egg Nuggets by combining the yolks, whole eggs, milk and sugar, and heating in a double boiler. When the mixture is syrupy, add the vanilla extract and continue to mix for another 10 minutes until the mixture thickens enough to shape into balls. Remove from the heat and set aside to cool. Chill the mixture in the refrigerator for an hour for easier handling.
    2. Make the Caramel Coating by heating the sugar, water and cream of tartar in a saucepan stirring constantly until the sugar caramelizes and forms a golden syrup. Keep warm over low heat.
    3. Shape about 1/2 tablespoon of the Egg Nugget mixture into a small ball and dip it into the syrup with a pair of tongs, swirling to coat evenly. Place the coated ball onto a greased pan and set aside to cool. Repeat to form the rest of the Egg Nuggets. Serve cooled in a small bowl or wrap individual Egg Nuggets in colored cellophane paper if desired.

Note : A little mashed boiled sweet potato may be added to the Egg Nugget mixture to thicken it. The prepared Egg Nuggets keep in the refrigerator for up to 2 weeks.

Serves 4     
Preparation time : 15 mins
Cooking time : 30 mins