Egg moilee (spiced poached eggs)

Rasheed's poached eggs are given a coconut twist in this traditional Keralan breakfast dish
Egg moilee (spiced poached eggs)
  • Rating:
  • Serves: 4
  • Cook Time: 15 minutes
  • Prep Time: 10 minutes
  • Effort: easy



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

Tips and Suggestions

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.


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.

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