Imperial Scrambled Eggs with Coconut

Imperial scrambled eggs are a popular homemade dish.

Details

  • Preparation Time: 20 minutes
  • Cooking Time: 15 minutes
  • Difficulty: 1
  • Spiciness: 0
  • Number of Servings: 4

Ingredients

  • 4 pieces Egg, fresh

  • 2 spoons Sugar, white

  • 250 ml Milk, whole milk

  • 200 g Wheat flour, white, multi-purpose

  • 4 spoon Coconut, flakes

  • 1 pinch Salt, table

  • 1.5 spoons Butter, unsalted

  • 1.5 spoons Powdered sugar

Steps

  1. In a dry pan over moderate heat, lightly toast the coconut flour until golden brown. Shake the pan several times during toasting to ensure the coconut is evenly roasted. Transfer the toasted coconut to a bowl.

  2. Separate the egg yolks and whites into two bowls. Beat the egg whites with a pinch of salt until stiff peaks form. Mix the egg yolks with milk and sugar. Gradually stir in the flour and toasted coconut flour to form a thick batter. If the batter is too thick, add a little milk. Finally, gently fold in the beaten egg whites.

  3. Place two Teflon pans on the stove and heat a little fat in each. Tilt the pans to spread the melted fat evenly over the surface. Pour half of the batter into each pan. Cook the thick pancakes over moderate heat for about 4 minutes, then carefully flip them and cook for another 3 to 4 minutes on the other side.

  4. Using two spatulas, tear both pancakes into smaller pieces. Continue cooking the pieces, turning them until they are golden brown on all sides.

  5. Arrange the coconut scrambled eggs on plates, sprinkle with powdered sugar, and serve immediately. You can also serve homemade marmalade on the side.

Nutrition Information (Per 100g)

  • Calories: 288.69 kcal
  • Fat: 11.27 g
    • Saturated Fat: 6.59 g
  • Carbohydrates: 33.98 g
    • Sugars: 3.99 g
  • Protein: 9.54 g
  • Fiber: 0.69 g

Advice

For a better flavor, you can cook the imperial scrambled eggs with coconut fat.