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Egg moilee (spiced poached eggs)

Rasheed from Coconut Coast
Rasheed's poached eggs are given a coconut twist in this traditional Keralan breakfast dish

Egg moilee (spiced poached eggs)

Method

1. Heat the coconut oil in a frying pan, add the sliced onions, green chillies, ginger and garlic and fry until the onions have softened.

2. Pour over half the coconut milk and bring to a simmer.

3. Break the eggs into the same pan and cover and cook until they are just beginning to set. Pour on the remaining coconut milk and continue cooking over a gentle heat until the egg yolks are soft and the whites have set.

4. Serve hot, straight from the pan with string hoppers.

Cooks Notes:
In Kerala, cooks make their own coconut milk by grating fresh coconut, steeping it in hot water and straining the milk through muslin. If you are using powdered coconut powder instead, make a stronger concentrate by using less water than indicated for thick coconut milk.

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Serves: 4

Prep: 10 min
Cook: 15 min

Ingredients

Ingredients

3 tbsp coconut oil
2 Onions, sliced
3 green chillies, slit
1 piece of fresh ginger (3cm), shredded
2 garlic clove, shredded
12 curry leaves
50ml thin coconut milk
4 Eggs
50ml thick coconut milk