• This site requires you to update your browser. Your browsing experience may be affected by not having the most up to date version.
    Please visit http://www.microsoft.com/windows/ie/ to upgrade.

  • JavaScript has been disabled in your browser. Please enable JavaScript to experience the full functionality of our website.

For Farmers
Free range farmers on range

Farm Sustainability Dashboard

The Farm Sustainability Dashboard has been designed to improve industry best practice and meet evolving community expectations. It has been created for business owners and is appropriate for farms of all sizes.

Recipes and Cooking

AusEggs WED2020 x Adam Liaw Egg hoppers2 lores

Sri Lankan Egg Hoppers

Sri Lankan Egg Hoppers

Hoppers – the traditional Sri Lankan street food you can now make at home.

As a staple of sub-continent cuisine, hoppers come in many forms. And we've teamed up with the renowned Adam Liaw to lead you through a cracking recipe in how to make an egg hopper – a mouthwatering crepe with a soft-boiled egg in the centre.  

Accompanied by coconut milk, dhal and a fiery sambol – it's the appetizing flavour bomb you'll be savouring from now on.

Ingredients

7g (one sachet) dry yeast

2 cups rice flour

1 cup coconut milk

1 tsp sugar

½ tsp salt

canola oil, for greasing

8 eggs

salt and black pepper, to season

Method

  1. Bloom the yeast in about ½ cup of warm water for about 5 minutes. Combine the rice flour, coconut milk and sugar in a large bowl and add in the bloomed yeast. Whisk until the batter is smooth, then add extra warm water until the mixture is the consistency of thickened cream. Cover with a tea towel and set aside in a warm place for 1 hour.
  2. Whisk in the salt, and add extra water (if needed) until the batter is the consistency of pouring cream.
  3. Heat a small frying pan, wok or hopper pan over medium heat and rub with a paper towel soaked in oil. Add about ¼ cup of the hopper batter to the pan and swirl to coat the pan. Crack an egg into the middle and cover the pan. Cook for about 3-4 minutes, then season with salt and pepper. Repeat for the remaining batter. Remove the hopper from the pan and serve with dhal and Sri Lankan sambols.