Ingredients

1 lb. large shrimp, head and shell removed and

deveiened
20 pieces boiled quail eggs
1 small yellow onion minced
1 teaspoon minced garlic
¼ cup butter
1 tablespoon cooking oil
1½ cups frozen green peas
1 medium carrot, cubed
¾ cup water
4 ounces ham, minced (optional)

Instructions
1. Melt the butter in a cooking pan.
2. Add the cooking oil.
3. Once the mixture becomes hot, saute the shrimp for a minute per side.
4. Remove the shrimp and set aside.
5. Meanwhile, saute the onion and garlic.
6. Put-in the carrot and green peas. Add the ham (this is an optional ingredient).Cook
for 3 minutes.
7. Pour-in the water (I used water with shrimp juice in the video).Let it boil. Cook for 1
minute.
8. Add the quail eggs and shrimp.Stir.
9. Pour-in the cream of mushroom and table cream. Stir once more until the
ingredients are well distributed.
10. Add water chestnuts, salt and pepper.
 Ingredients
5 eggs
1 cup milk
½ pound bulk pork sausage
1½ cups hash browns
1 cup shredded Monterrey jack cheese
¼ teaspoon salt
⅛ teaspoon ground black pepper

Instructions
1.Cook the sausage in a pan until it turns light to medium
brown. Drain the liquid and oil. Set aside.
2.Beat the eggs in a mixing bowl.
3.Stir-in the milk, cheese, salt, and pepper. Mix well.
4.Add the cooked sausage and hash browns. Stir to
distribute the ingredients evenly.
5.Pour the mixture in a baking dish.
6.Preheat the oven to 350F
7.Bake for 40 to 45 minutes.
 Ingredients
4 ounces skinless and boneless chicken
breasts, thinly sliced
2 eggs
3 cups cooked white rice (leftovers will do)
2 tablespoons butter
1 tablespoon olive oil
1 teaspoon garlic powder
½ teaspoon salt
½ cup frozen green peas

Instructions
1. Heat the olive oil in a wide pan.
2. Once the oil turns hot, stir fry the chicken slices for 2 to 3 minutes
until the chicken turns light brown.
3. Melt-in the butter.
4. Once the butter starts to get hot, crack the eggs-in. Let the eggs cook
while quickly stirring to mix the yolk with the egg whites using your
frying spatula, try to chop the eggs into several small pieces within
the pan.
5. Put-in the rice. Toss and continue cook for 3 minutes.
6. Add-in the garlic powder, salt, and green peas. Toss while cooking for
3 to 5 minutes more.
 Ingredients
3 cups chicken broth
1 cup water
2 eggs, beaten
1 teaspoon grated ginger
1½ tablespoon cornstarch
2 tablespoons chopped green onion
Salt to taste

Instructions
1. Dilute the cornstarch in ¼ cup water. Stir and mix well. Set aside.
2. Combine chicken broth and water in a cooking pot, Bring to a boil.
3. Add the grated ginger. Cook for 2 minutes.
4. Pour-in the beaten egg. Stir.
5. Add-in the cornstarch diluted in water. Continue to stir until the texture
of the soup reaches your desired texture.
6. Add salt to taste.
7. Transfer to a serving bowl. Sprinkle green onions on top.
8. Serve. Share and enjoy!
 Ingredients
6 eggs
2 medium tomatoes, minced
1 medium yellow onion. minced
3 tablespoons butter
¼ teaspoon salt
A pinch of ground black pepper
¼ teaspoon garlic powder
2 tablespoons chopped green onions

Instructions
1. Beat the eggs in a large bowl. Add the salt, ground black pepper, and garlic
powder. Continue to beat until all the ingredients are well distributed.
2. Heat a pan. Melt-in the butter.
3. Add the minced onion and tomato. Continue to cook in medium heat until
the liquid that came out from the tomato evaporates (about 3 to 5 minutes).
4. Gradually pour-in the beaten egg mixture while continuously stirring.
Continue to stir until the eggs become firm.
5. Transfer to a serving plate. Top with chopped green onions.
6. Serve with sinangag and banana ketchup.
7. Share and enjoy!