Ingredients
3 pieces large eggs
15 grams desiccated coconut
1/2 teaspoon chilli flakes
1 pinch salt
1 pinch pepper
Method
Sources
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RecipeNLG
dataset
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Gathered
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RecipeNLG
Gathered
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Individual cups for perfectly shaped poached eggs
Electric egg cooker — hard, soft, poached eggs, no guessing
Adjustable stand — hold cookbook or tablet at eye level while cooking
Fresh coconut scraper — grate coconut for chutneys, sweets, curries
Filipino staple — coconut sap vinegar for adobo and dipping sauces
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Separate the yolks from the egg whites. In a large mixing bowl, beat the egg whites until soft peaks form. Fold in the desiccated coconut, chilli, salt, and pepper. Divide the fluffed egg whites into 3 dollops over a baking sheet lined with parchment paper. Make a small dent in the centre of each. Bake at 230C/450F for 3 minutes. Take out of the oven and put the yolks in the centre of each egg cloud. Finish baking for another 2-3 minutes.