(VOVWORLD) -Egg hoppers, one of the top delicacies of Sri Lanka, are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table.
A: Welcome to “Food Delight” on VOV24/7 with recipes and cooking tips for you.
B: The 10th International Food Festival, an annual cultural and charity fundraising event was held by Vietnam’s Ministry of Foreign Affairs last weekend at the Vạn Phúc Diplomatic Compound, 298 Kim Ma Street, Hanoi.
A: Hundred traditional and exotic foods of various countries and territories worldwide were introduced at this year's event. VOV will bring you series of recipes brought to the fair by 35 foreign embassies, agencies, and units along with representatives from localities across Vietnam.
A: We will start with an easy-to-make dish. It’s egg hoppers, one of Sri Lanka’s most popular traditional foods. The dish, which takes only 5 minutes from start to the table, will surely satisfy your hungry stomach.
 Egg hoppers, one of the top delicacies of Sri Lanka (Photo: tastingtable.com) |
B: Hoppers are bowl-shaped pancakes cooked in small round ‘hopper pans’ over a medium heat. Hoppers come out of the pan with crisp edges and a soft, aerated center. The best hopper is made by cracking an egg into the center just before steaming, according to Dang Phuong Hoa of the Sri Lanka Embassy.
“Cooking egg hoppers is similar to cooking Vietnamese sizzling pancakes. The batter is made from flour, yeast, coconut milk, and sugar. First, heat a hopper pan over a high heat, wipe the pan lightly with oil, then pour the batter in. Swirl to coat the sides of the pan, then crack in an egg before covering the pan with a lid and steaming the hopper for 2 to 3 minutes or until the cake’s center is firm and the sides are golden and crisp. Sri Lankan egg hoppers are most often served with ground pepper, salt, and spicy chutneys.”
A: With simple ingredients and easy cooking steps, egg hoppers can be made at home. If you don't have a hopper pan, which is a small, deep bowl-shaped pan with a lid, you can use a small non-stick frying pan with a lid that fits.
B: Egg hoppers taste best fresh from the pan, while they’re still warm. This mouth-watering treat with a soft-boiled egg in the center will satisfy your hunger, taste yummy, and look lovely on the table.
“Egg hoppers are sold in restaurants and by street vendors, and in Sri Lanka are usually eaten at breakfast time. But they’re so easy to make they can be eaten any time,” Hoa again.
A: Egg hoppers’ flavorful crispness, combining rich coconut milk and egg, will have you coming back for more. There’s no doubt you’re going to like hoppers as much as we did.
B: Eggs are a great source of protein, vitamins, and minerals. If you follow our tips, I guarantee your egg hoppers will be perfectly cooked, and each one takes less than six minutes to cook from start to finish.
A: I hope we’ve inspired you to try today’s recipe for Sri Lankan egg hoppers. If you do make some, please leave a comment on our Facebook fan page (VOV5-English-Service) and let us know how they turned out. Thank you for joining us today on VOV24’s Food Delight. Goodbye.