Sri Lankan Egg Hoppers

Sri Lankan Egg Hoppers

An all-in-one breakfast or an accompaniment to dinner - egg hoppers are a staple in Sri Lankan cuisine. It is essentially a nested egg in a coconut milk and rice-based crispy crepe.


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


  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.


Adam Liaw has put together a collection of recipes for World Egg Day 2020 to help Australians celebrate the deliciousness of eggs in all its forms. For the full collection click here.

Want to see what an egg farm looks like? Take this interactive 360 degree tour to see how eggs are produced in Australia.

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