8 Processed Eggs for Children’s School Lunch Ideas

Eggs are a good and nutritious source of protein. That is why it is important to include eggs in children’s daily diet. With creative variations of egg preparations, your little one will be more enthusiastic about bringing school supplies.

Nah, Below we share 8 recipes for processed eggs that are suitable as school supplies for children. This method of making processed eggs for school lunches is very easy because it doesn’t require a lot of ingredients and the manufacturing process is faster.

1. Sausage Egg Rolls (Sostel)

Ingredients:

Eggs – 3 pieces

Water – 50 ml

Tapioca flour – 1/2 tbsp

Sausage, cut into 2 – 6 pieces

Salt – 1/4 tsp

Ground pepper – 1/4 tsp

Broth powder – 1/4 tsp

Skewers – 10 pieces

Complementary:

Chili sauce – to taste

Mayonnaise – to taste

How to make:

1. Skewer the sausage that has been cut into pieces with a skewer. Then, fry briefly, set aside.
2. In a bowl, mix water with tapioca flour and mix well. Add eggs, water, salt, ground pepper and stock powder. Beat well using a fork.
3. Prepare a small frying pan, add a little oil and heat over medium heat. Wait until the oil is really hot.
4. Put a spoonful of the egg mixture into the hot oil, pouring it over the top so that the egg spreads.
5. Take 1 sausage, immediately roll it until the sausage is covered in egg, trim the egg roll along the edge of the pan. This process must be done quickly, otherwise the egg will not stick over time.
6. Drain the fried egg rolls on paper towels, so they are not too oily. Fry everything until the mixture is used up.
7. Serve with chili sauce and mayonnaise.

Tips

1. The oil must be hot so that the egg forms a spider web shape.
2. Roll the sausage with the egg quickly so that it sticks perfectly.

2. Egg Omelet

Ingredients:

Chicken eggs – 2 pieces

Onions, roughly chopped – 2 tbsp

Paprika, cut into cubes – 2 tbsp

Tomato. cut into squares – 2 tbsp

Champignon mushrooms, thinly sliced ​​– 2 pieces

Sausages, thinly sliced ​​– 2 pieces

Mozzarella or cheddar cheese, cut into cubes – 1 tbsp

Cheddar cheese, grated – 1 tbsp

Liquid milk – 3 tbsp

Salt – 1/2 tsp

Pepper – 1/4 tsp

Margarine, for frying – 2 tbsp

How to make:

1. In a bowl, beat the eggs with grated cheese, liquid milk, salt and pepper until smooth. Set aside.
2. Heat margarine. Saute onions, peppers, mushrooms and sausage. Cook until the onions are fragrant and the mushrooms are cooked. Evenly distribute the ingredients throughout the pan. Reduce heat.
3. Pour in the beaten eggs and cook until half cooked.
4. Add the tomatoes and cheese cubes. Fold the omelette into a semicircle. Cover the pan briefly and cook until the cheese melts. Lift.
5. Ready to be served.

Tips

Omelettes can be created with fillings according to taste, such as smoked meat, shredded chicken and spinach.

3. Quail Egg Stew

Ingredients:

Quail eggs – 25 pieces

Onion, coarsely sliced ​​- 1/2 piece

Spring onions, coarsely sliced ​​– 1 stem

Red tomatoes, thinly sliced ​​– 1/2 fruit

Water – 100 ml

Sweet soy sauce – 2 tbsp

Soy sauce – 1 tbsp

Star anise – 1 piece

Cloves – 2 pcs

Cardamom – 2 pcs

Frying oil – enough

Ground spices:

Garlic – 3 cloves

Shallots – 4 cloves

Candlenuts – 3 pcs

Ground pepper – 1/2 tsp

Salt to taste

Sugar – to taste

How to make:

1. Boil quail eggs until cooked, then peel and set aside.
2. Saute the ground spices with onions, star anise, cloves, cardamom until the spices are cooked.
3. Add tomatoes and spring onions.
4. Add water, sweet soy sauce, salty soy sauce and quail eggs. Cook until the water reduces slightly and is absorbed into the eggs. Correct the taste.
5. Ready to be served.

4. Egg Macaroni (Maklor)

Ingredients:

Macaroni – 200 grams

Chicken eggs – 2 pieces

Quail eggs – 12 pieces

Celery, sliced ​​into small pieces – 1 piece

Large red chilies, remove seeds, cut into small pieces – 2 pieces

Salt – 1 tsp

Margarine & enough for greasing the mold – 2 tbsp

Ground pepper – 1/2 tsp

How to make:

1. Bring water to a boil with 1/2 teaspoon salt then boil the macaroni until tender.
2. Once soft, drain, then add margarine, mix well and let the hot steam dissipate.
3. Beat the eggs, pepper and 1/2 teaspoon salt until the spices combine then combine with the macaroni, red chilies and celery leaves, stir well.
4. Heat a mold with a lid, spread with margarine, arrange the macaroni in a cooking mold with the lid on, let it cook until half cooked, then add the quail eggs one by one then cook with the lid closed again until the quail eggs and the bottom of the macaroni are cooked. Serve.

5. Egg Chicken Roll

Ingredients:

Chicken eggs – 3 pieces

Wheat flour – 2 tbsp

Water – 100 ml

Salt – 1/2 tsp

Stuffing:

Ground chicken meat – 250 grams

Carrot, finely chopped – 1 piece

Spring onions, thinly sliced ​​– 1 stem

Garlic, crushed – 2 cloves

Sesame oil – 1 tbsp

Egg – 1 item

Sago flour – 2 tbsp

Salt – 1/2 tsp

Other:

Aluminum foil / heat-resistant plastic / banana leaves – to taste

Frying oil – enough

How to make:

1. In a bowl, mix all the leather ingredients well. Make a thin omelette with a non-stick/Teflon frying pan. Do this until all the ingredients are used up. Set aside.
2. In a bowl, mix all the filling ingredients well.
3. Take a piece of omelette skin. Add 3 tablespoons of filling and spread evenly over the surface of the skin. Roll slowly while compacting. Do this until all the ingredients are used up.
4. Wrap the roll with aluminum foil / plastic / banana leaves.
5. Steam the rolls in a steamer/pan for 30 minutes over medium heat. Remove and cool.
6. Once completely cool, unroll and cut into oblique pieces. Put it in a jar or vacuum plastic. Store in the freezer if not serving immediately.
7. Presentation: Heat lots of oil. Fry frozen egg chicken rolls until brown. Lift and drain. Ready to be served.

6. Quail Egg Satay

Ingredients:

Quail eggs – 25 pieces

Sweet soy sauce – 3 tbsp

Brown sugar, sliced ​​– 2 tbsp

Salt – 1 tsp

Bay leaves – 2 pieces

Galangal, bruised – 3 cm

Tamarind water – 1 tbsp

Water – 500 ml

Ground spices:

Shallots – 6 pieces

Garlic – 2 cloves

Coriander – 1 tsp

How to make:

1. In a saucepan, mix ground spices, galangal, bay leaves, brown sugar, tamarind juice, soy sauce and salt. Stir well.
2. Add the quail eggs then pour in the water. Bring to a boil and reduce the heat. Stir occasionally and adjust the taste. Cook until the water reduces and the eggs are browned. Remove and cool.
3. Skewer with satay skewers. Ready to be served.

Tips

To get brownish eggs, use brown sugar/palm sugar and dark soy sauce.

7. Egg Roll Korea

Ingredients:

Eggs – 4 pieces

Carrots, cut into small cubes – 1 piece

Spinach leaves, sliced ​​– 1 handful

Tomatoes, remove seeds and cut into small cubes – 1/2 fruit

Spring onions, finely sliced ​​– 1 stalk

Salt – 1 tsp

Ground pepper – 1/2 tsp

Butter – enough

How to make:

1. Beat the eggs.
2. Add carrots, spinach, tomatoes and spring onions. Add salt and pepper. Beat again until smooth.
3. Heat the butter on a flat non-stick frying pan, over medium heat.
4. Pour in ¼ of the beaten egg and spread evenly until the entire surface of the pan is flat. Cook until half cooked. When half cooked and the top of the egg is still wet, roll the egg to one side of the pan (leaving the other half empty).
5. Pour ¼ of the eggs back into the empty part of the flat pan. Roll it back to one side when the dough is half cooked.
6. Repeat the steps above until all the dough is used up.
7. When finished, compact the egg roll by pressing it slightly on each side. Lift.
8. Cut into pieces according to taste and ready to serve.

Tips

1. Don’t add too much egg filling so it doesn’t look full.
2. Do the rolling process quickly so that the final egg product remains soft, not dry and hard.

8. Ekkado

Ingredients:

Chicken fillet – 200 grams

Shrimp, peeled – 200 grams

Garlic, crushed – 3 cloves

Egg white – 1 item

Sago flour – 2 tsp

Shovel – 1/4 tsp

Salt – 1/2 tsp

Pepper – 1/4 tsp

Broth powder – 1/2 tsp

Sesame oil – 1 tsp

Sugar – 1 tsp

Quail eggs, boiled – 15 pieces

Tofu flower – 2 packs

Chives – 15 leaves

Frying oil – enough

How to make:

1. Soak with water until pliable. Set aside.
2. Puree the chicken and shrimp with a blender or food processor until smooth. Transfer into a container.
3. Add ground garlic, egg white, sago flour, nutmeg, pepper, salt, stock powder, sesame oil and sugar. Stir well.
4. Take and cut the tofu flower into 12×12 cm sizes.
5. Take about 25 grams of meat mixture. Place it in the middle of the beancurd flower. Flatten then fill with quail eggs. Round and wrap with tofu flower. Tie/pigtail the top with a chive leaf. Repeat until all the batter is used.
6. Steam the ekkado for 15–25 minutes. Remove and cool.
7. Heat lots of oil. Fry the ekkado over low heat until the outside is brownish yellow. Lift and drain.
8. Ready to be served.

Atsarina Luthfiyyah (Senior Editor)

Has educational experience in the fields of Culinary and Journalism. His hobbies are writing, traveling and cooking. Masters in Communication Sciences at Gadjah Mada University
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