Pritong Itlog with Rice

Two eggs fried in a thin layer of oil until the whites are set and the edges are lightly crisp. Served with one cup of steamed white rice for a simple everyday Filipino meal.

Estimated cost: ₱50–₱60

Prep 2 min · Total 7 min · Serves 1

Nutrition per serving: 468 kcal · 17 g protein · 46 g carbs · 24 g fat

Ingredients

• 2 pcs Large eggs
• 1 cup Cooked white rice
• 1 tbsp Cooking oil
• 1 pinch Salt

Steps

1. Heat a non-stick pan over medium heat for 1–2 minutes until hot but not smoking.
2. Add 1 tbsp cooking oil and swirl to coat the pan. Wait until the oil shimmers, about 30 seconds.
3. Crack 2 eggs directly into the pan, keeping the yolks intact. Season with a pinch of salt.
4. Lower the heat to medium-low and cook for 2–3 minutes until the whites are fully set and opaque while the yolks remain runny. For fully cooked yolks, cook for 3–4 minutes.
5. Spoon some hot oil over the yolks for 20–30 seconds to lightly set the tops without flipping.
6. Remove the eggs when the edges are lightly golden and crisp. Let excess oil drip back into the pan for a few seconds.
7. Serve immediately with 1 cup of cooked white rice.

Prices are estimates based on Department of Agriculture price monitoring. Nutrition is estimated from ingredient data (USDA FoodData Central, FNRI).