Balinese Eggs Balado Style

5 from 4 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dinner
Cuisine European
Servings 4 people


For the sauce:

  • 2 Eggs, size S
  • 100 g Mongoose seedlings, fresh
  • 2 size Lettuce leaves, lollo bionda
  • Rambutan fruits, peeled, alternatively lychees
  • 2 tbsp Soy sauce, mushroom flavor, (kecap jamur)
  • 4 tbsp Spring roll sauce ala Sanur Beach
  • 4 tbsp Orange juice


  • 1,5 liter Frying oil, fresh

To garnish:

  • Flowers and leaves


  • Hard-boil the eggs for 10 minutes, rinse with cold water, peel and have them ready. Mix the ingredients for the sauce. Rinse the mung seedlings, shake dry in a sieve and distribute on the serving plates. Wash the lettuce leaves and cut into bite-sized pieces. Wash, peel and add the rambutan fruits.
  • Heat the deep-frying oil in a deep fryer or in a wok to 220 degrees and fry the eggs in 2 portions until light brown (takes about 30 - 40 seconds). Let cool, cut in half lengthways and place the halves on the serving plates. Pour the sauce over it and serve as a starter.


  • Spring roll sauce ala Sanur Beach: Spring roll sauce ala Sanur Beach
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Written by John Myers

Professional Chef with 25 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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