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Plėšytos kiaulienos kiaušinis pagal A.Rummel

Pulled pork egg according to A.Rummel

Andreas Rummel, one of the world's best chefs and a great friend of ours, shares his idea of a different kind of egg - a meaty egg. At first glance, it looks quite complicated, but we assure you: it's super simple and you only need a fewjust a few ingredients.

One of the things you needų productų - phyllo dough. Although it is possible to make it yourself, it requires skills. For this reason, we recommend that you purchase the dough. Look for it in larger grocery stores in the frozen food section. Although Rummel has chosen to use pulled pork in this recipe, you can substitute very finely chopped and otherwise prepared pork or chicken.

Required accompaniments:


  • 50g butter
  • 8 empty eggshells (preparation: carefully cut off the tops of the eggs, remove the insides. Wash the shells)
  • 1 egg
  • 8 sheets of filo pastry
  • 250g of pulled pork
  • Pork spices
  • 8 small radishes (or balls from larger radishes)


  1. Melt the butter and coat the inside of the eggshells with it. Fold the sheets of phyllo dough into squares and use them to line the eggshell (one sheet for one shell). Partially fill the inside with pulled pork, add a radish and put the pork back on top. Press lightly. Trim the dough sheets that stick out too much with a knife or scissors.
  2. Beat the egg. With silicone brush brush the pork and the edges of the filo pastry protruding from the shell.
  3. Peel off the foil and wrap the eggs completely around it. Do not spare the foil! Grill for 10 minutes on indirect heat at 200 degrees. Remove and leave to cool for a further 15 minutes.


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