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This Filipino upo recipe with egg transforms simple rice porridge into a luxurious dish with a silky poached yolk and crispy celery crown. š The secret lies in slow-cooking jasmine rice until it dissolves into a creamy texture, then crowning it with a perfectly runny yolk and celery's satisfying crunch.
This dish is comfort food elevatedāwarm, comforting, and restaurant-worthy.
What makes this recipe special is its balance of textures and flavors. The rice porridge, traditionally made with chicken broth, becomes velvety smooth when cooked low and slow. The poached egg adds richness, while the celery crown provides a refreshing crunch that cuts through the creaminess.
It's a dish that feels indulgent yet remains approachable for home cooks.
This version stays true to Filipino roots while offering a modern twist. The silky poached yolk sits atop the porridge, its golden center breaking into the creamy rice with every bite.
The celery crown, lightly fried or baked until crisp, adds a sophisticated touch that makes this dish perfect for brunch or a light dinner. It's the kind of meal that feels special without requiring hours in the kitchen.
Whether you're making it for a cozy weeknight dinner or a weekend brunch, this upo recipe delivers restaurant-quality results. The key is patienceāletting the rice cook until it's completely tender and the egg poach to perfection.
Serve it with a sprinkle of black pepper and a drizzle of soy sauce for an extra layer of flavor. Let's get cooking!
Ingredients for upo recipe with egg
Jasmine rice, velvety broth, and perfectly poached eggs create this luxurious Filipino dish.
| Ingredient | Amount | Notes |
|---|---|---|
| Jasmine Rice š | 1 cup | Uncooked, long-grain preferred |
| Chicken Broth š² | 4 cups | Low-sodium preferred, homemade or store-bought |
| Large Eggs š„ | 4 whole | Fresh, room temperature for poaching |
| Celery Stalks š„¬ | 6 whole | Thin, crisp variety for crown |
| Unsalted Butter š§ | 2 tbsp | For crisping celery crown |
| Extra-Virgin Olive Oil š« | Ā¼ cup | For frying celery crown |
| Soy Sauce š¶ | 1 tbsp | For drizzling over dish |
| Ground Black Pepper š¶ļø | Ā½ tsp | Freshly cracked for garnish |
| Garlic Cloves š§ | 2 cloves | Minced for broth flavor |
| Green Onions š§ | 3 whole | Sliced thin for garnish |
| White Vinegar š§ | 1 tbsp | For poaching eggs |
| Salt š§ | 1 tsp | Adjust to taste |
The jasmine rice is the heart of this dishālook for long-grain varieties at Asian grocery stores like H Mart or 99 Ranch Market, where you'll find the best quality. Chicken broth should be rich but not overly salty; homemade or high-quality store-bought makes all the difference. For the celery crown, thin, crisp stalks are essentialāavoid thick, woody ones. If your local market doesn't carry them, check the produce section of Whole Foods or Trader Joe's for the best selection. The eggs must be fresh and room temperature for perfect poaching; crack them gently into a bowl before adding to the water.
No jasmine rice? Long-grain white rice works in a pinch, but the texture won't be as creamy. Short on chicken broth? Vegetable broth with a splash of soy sauce mimics the depth. For the celery crown, if you can't find thin stalks, trim the ends and slice the celery lengthwise into thin strips for a similar effect. The eggs are non-negotiableāolder eggs poach better, so if yours are fresh, let them sit out for 30 minutes before using. The soy sauce can be swapped for tamari for gluten-free, and if you're out of vinegar, lemon juice works just as well for the poaching water. Fresh herbs like cilantro or Thai basil can be added for a modern twist, but traditionalists will stick to the classic green onions.
This dish tastes even better the next dayāstore leftovers in the fridge for up to 3 days, reheating gently with a splash of broth. The celery crown loses crispness quickly, so make it fresh when serving. For make-ahead prep, cook the rice porridge in advance and reheat it before adding the poached eggs. The poached eggs themselves can be made 1-2 hours ahead and kept in warm water until serving. Garnish with black pepper and a drizzle of soy sauce just before eating to keep everything vibrant. Freezing isn't recommended, as the textures won't hold up well.
Why You'll Love This Recipe
- Hereās what sold me: that first bite of crisp-tender celery stalks cut into matchsticks, wilted just enough to soften but still holding texture. Toss in a pat of butter at the end, and suddenly itās like a little flavor bomb in every spoonful.
- Iāll be real: this feeds four for under $10. The eggs stretch the broth, the celery adds freshness without cost, and youāre left with leftovers that taste just as good reheated as they do fresh. My wallet and I both approve.
Step-by-step instructions for celery crown crunch over silky poached yolk luxe
This dish transforms humble ingredients into a luxurious experience with crispy celery crowns and silky poached yolks.
š³ Step 1: Prepare the Crispy Celery Crowns
Cut the 6 whole celery stalks into Ā½-inch thick rounds, keeping the leaves attached for garnish. In a skillet, melt 2 tbsp unsalted butter over medium heat. Add the celery rounds in a single layer and cook for 3-4 minutes per side until golden brown and crispy. Real talk: don't crowd the pan or they'll steam instead of crisp.
Transfer the crispy celery to a paper towel-lined plate to drain excess butter. Here's the thingāthese crowns should be crunchy enough to stand up to the soft poached yolks. If they're not crisp enough after the first side, return them to the pan for another 1-2 minutes on the second side. Keep them warm while you prepare the rest of the dish.
š³ Step 2: Infuse the Broth and Cook the Jasmine Rice
In a medium saucepan, combine 4 cups chicken broth, 2 minced garlic cloves, and 1 tsp salt. Bring to a boil over high heat, then reduce to a simmer. Add 1 cup jasmine rice and stir once to distribute evenly. Cover and cook for 15 minutes until the rice absorbs most of the liquid but still has a slight bite.
Here's where it gets funāthe rice should be al dente with a tiny bit of resistance when you press it with a fork. If it's still too firm, add 2-3 tablespoons of hot broth and cook uncovered for another 2-3 minutes. Once done, remove from heat, fluff with a fork, and keep covered to retain moisture.
š„ Step 3: Poach the Eggs to Perfection
Fill a deep skillet with 3 inches of water and bring to a gentle simmer over medium-low heat. Add 1 tbsp white vinegarāthis helps the egg whites coagulate more evenly. Crack each of the 4 whole large eggs into a small bowl, then carefully slide them into the simmering water using a spoon. Poach for 3-4 minutes until the whites are set but the yolks remain runny and silky.
Use a slotted spoon to remove the eggs and drain on a paper towel. The yolks should still be slightly wobbly when you lift them. If they're too firm, they've over-poached. Here's the critical part: don't overcrowd the pan when poachingākeep them 2 inches apart so they have room to set properly.
š„ Step 4: Assemble the Luxe Dish
Divide the cooked jasmine rice among 4 plates, creating a small mound in the center of each. Place one poached egg on top of each mound, ensuring the yolk is intact and centered. Arrange 2 crispy celery crowns around each egg, with the leaves fanned out for garnish.
Drizzle each plate with 1 teaspoon soy sauce and sprinkle with Ā¼ tsp ground black pepper. Finish with Ā½ sliced green onion on each plate. The contrast of crunchy celery crowns, silky poached yolks, and fluffy rice creates a textural symphony that's both elegant and satisfying.
š½ļø Step 5: Serve Immediately for Maximum Impact
This dish is best served right away while the poached yolks are still liquid and luxurious. The crispy celery crowns will soften slightly over time, so enjoy them while they're at their peak crunch. If you must serve later, keep the poached eggs separate and assemble just before serving to maintain that restaurant-quality presentation.
Pair with a crisp white wine or a light green tea to complement the dish's delicate flavors. The balance of textures and temperaturesāhot rice, warm celery, and cool yolkāmakes every bite an experience worth savoring.
Pro Tips For Making Upo Recipe With Egg
- Boil Eggs 9 Minutes: DESCRIPTION: I learned this the hard wayā8 minutes gives you a runny yolk that breaks into the broth, and 10 minutes turns the egg into a sad, chalky mess. Set a timer, and if youāre impatient like me, use a thermometer: pull them out at 160Ā°F (71Ā°C) for perfect jammy centers that hold shape when sliced.
- Melt Butter Low and Slow: DESCRIPTION: The second you add butter to the hot broth, drop the heat to medium-lowāor youāll scramble the eggs when they go in. Unsalted butter burns faster than youād think, and nothing ruins upo like a bitter, browned flavor. Let it foam gently before adding anything else.
- Slice Celery Thin: DESCRIPTION: Skip the thick chunksāthis isnāt a stir-fry. Cut celery paper-thin (almost like shaving it) so it softens into the broth without turning to mush. If youāre lazy, a mandoline saves time, but a sharp knife works too. Thin slices also look prettier, which matters when youāre serving this as a centerpiece.
- Toast Rice Before Adding Broth: DESCRIPTION: Dry-toast the jasmine rice in the pot for 2-3 minutes over medium heat until it smells nutty and slightly golden. This isnāt just about flavorāit prevents gummy rice later. Add the broth after toasting, and the grains stay separate and fluffy, even when the eggs get mixed in. (Yes, even if youāre in a rush.)
Serving suggestions for this upo recipe with egg
Brunch Presentation
Serve this upo with egg as a showstopping brunch centerpieceāthe golden poached yolks and crispy celery crowns make it feel like a restaurant dish.
I like to arrange the rice in a low, wide bowl to showcase the egg and celery, then place the bowl on a wooden board for rustic elegance. Garnish with edible flowers (like nasturtiums) or extra green onion fronds for a pop of color. š
Dinner Party Elegance
For a dinner party, elevate the plating with black plates to make the golden yolk stand out dramatically. Add a small drizzle of chili oil alongside the soy sauce for guests who want heat.
Serve with steamed bok choy or a simple miso soup to balance the richness. The crispy celery crowns add a fun interactive elementāguests can pick them up and dip into the rice!
Weeknight Simplicity
No fancy plates? No problem! This dish works beautifully in individual ramekins for easy serving. Keep the presentation simple with a sprinkle of black pepper and a dash of soy sauce on the side.
Pair with toasted bread or a quick salad to round out the meal. The key is keeping the poached egg and celery crowns separate until serving to maintain their perfect textures. āØ
Make-Ahead Serving
Prep the rice porridge and crispy celery crowns ahead of timeāthey reheat beautifully. Store the porridge in the fridge for up to 3 days and reheat gently with a splash of broth.
Keep the celery crowns in an airtight container at room temperature for up to 24 hours (they lose crispness faster than the rice). Poach the eggs just before serving to ensure they're silky and perfect every time. š”
Kid-Friendly Twist
Make it fun for kids by letting them assemble their own bowls with the rice, poached egg, and celery crowns. Use colorful bowls and let them drizzle soy sauce with a squeeze bottle. Serve with fruit slices or yogurt on the side for a balanced meal.
The crispy celery adds a playful crunch that kids often loveājust watch for any who might be allergic to celery! š„¬
Pairing Perfection
Complement the dish with a crisp Sauvignon Blanc or a light green tea like jasmine or sencha. For non-alcoholic options, try sparkling water with lemon or a cucumber-mint infused water.
The acidity in these pairings cuts through the richness of the egg and rice, making each bite even more refreshing. š·
Nutrition facts
Frequently asked questions
What makes this upo recipe different from regular rice porridge?
This version elevates traditional Filipino upo with three key elements: crispy celery crowns for texture, silky poached yolks for richness, and a luxurious plating that makes it brunch-worthy. The slow-cooked jasmine rice base stays true to classic upo, but the modern touches transform it into a restaurant-quality dish.
Can I substitute jasmine rice for another type?
Yes, but expect slightly different textures. Long-grain white rice works in a pinch, though it won't be as creamy. For extra richness, try arborio rice (like risotto rice), which absorbs more liquid. Avoid short-grain varietiesāthey'll turn gluey. The celery crowns and poached eggs will still shine!
How do I fix overcooked poached eggs?
If the yolks are too firm, gently reheat them in simmering water for 10-15 secondsāthis can restore some creaminess. For best results, always use fresh eggs and maintain a gentle simmer (not a rolling boil). The vinegar in the poaching water helps, but timing is everything!
Is this dish gluten-free or vegetarian?
The base recipe isn't inherently gluten-free (due to soy sauce), but you can swap it for tamari. For vegetarian, replace the chicken broth with vegetable broth and add mushrooms or tofu for protein. The celery crowns and poached eggs remain the sameājust adjust the broth!
Can I make this ahead of time?
Cook the rice porridge and crispy celery crowns 1-2 days ahead and store separately. Reheat the porridge gently with broth, and keep celery crowns in an airtight container (they lose crispness faster). Poach the eggs just before serving for that perfect silky texture.