I’ve been thinking about eggs lately. Actually, I think about eggs a lot – you already knew that. But recently it seems that everywhere I look I see new articles on
new egg dishes. New to us, yes, but not to the millions of people who’ve been eating them in Sri Lanka or South America for years. Many of these
new dishes have been staples in other countries for decades or even centuries. It’s a classic case of
If a tree falls in the woods and there’s no one to hear it… Except in this case millions of people have been eating these dishes but we weren’t there to hear of it.
One of the dishes that’s begun to receive attention is the Egg Hopper. (Fun name, yes?) The vast majority of recipes, articles and research mentions for hoppers just began to show up in 2015/2016 so this one is definitely new to us. A plain hopper is a common Sri Lankan breakfast item, basically a deep, lacy basket made from a thin rice flour and coconut milk pancake. It can be eaten at any time of day, commonly with an egg filling, but also holding curries, chicken or veggies. An egg hopper is made by cracking an egg into the hopper as it cooks, and is usually eaten with spicy sambols, relishes or coconut gravy.
Look for Egg Hopper on the Chef’s Tasting Menu at 1601 Bar & Kitchen in San Francisco, or the Aappa (hoppers) on the menu at Sigiri in NYC. As for those of us in Chicago, we’ll wait impatiently to find hoppers farther inland.