Balado eggs

Boiled eggs flash-fried then coated in cooked chili balado — heat compounds at scale.

Method

Boil eggs 10–12 min, peel, flash-fry until skin blisters.
Balado: red chili + tomato + shallot sautéed until fully cooked and oily — never raw.
Coat the eggs, low heat 2 min to absorb.

Quality & safety

The sambal must be cooked through — raw sambal drops shelf life to <4 hours. Cooked balado holds 6–8 hours ambient.

Production scaling

Chili is a strong seasoning: f=0.9 — even 0.85 for primary-school kids (heat compounds). Oil f=0.85. Eggs linear ×N plus 3–5% breakage.