Crack an egg over a layer of aligue (crab fat paste) in a pan, then fry until it forms a meaty, crispy crust.
While we love the simplicity of a crispy fried egg over rice, we won't say no to novelty from time to time. You probably already have a fried egg hack that you like, using chili crisp or pesto or parmesan cheese. Add this one to your arsenal: aligue (crab fat paste) fried eggs.
Aligue, or taba ng talangka, is a rich Filipino seafood paste made from the roe and fat—the reddish-yellow substance inside the back of the shell—of Asian shore crabs (talangka).
When fried in high heat, aligue turns into flavorful, meaty bits full of crab flavor. Almost like seafood giniling!
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