Egg Hopper breakfast in Sri Lanka

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Egg Hoppers make a quick and delicious breakfast: First warm the specially shaped bowl, then pour in just the right amount of the rice flour batter. It may take some practice to get the right amount. Swirl the batter around to thin it out; let it cook for a few seconds. Then crack a fresh egg, break the yolk (some prefer the yolk intact) and swirl the egg. Add herbs and spices, scoop the hopper and egg out, plate them, and enjoy with capsicums, onions, or cheese.

Photography by Jim Shubin with special thanks to Shirani Devika, the hopper chef at Jetwing Blue.



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