Egg appam is a delicious South Indian dish that combines the flavors of a soft, fluffy appam with the richness of a perfectly cooked egg. Making egg appam requires a bit of preparation and the right ingredients, but the end result is a delightful meal that is both satisfying and nutritious. To begin, you need to prepare the appam batter, which is typically made from rice flour and fermented with coconut milk and yeast. The fermentation process is crucial as it helps the batter rise, resulting in the appam’s characteristic texture—light and airy on the inside with a slightly crispy edge.
Once you have your batter ready, the next step involves cooking the appam. Traditionally, appams are made in a special appam pan, which has a rounded shape that allows the edges to crisp up while the center remains soft. Heat the appam pan over medium flame, and once it’s hot, pour a ladleful of the batter into the pan. Swirl the pan to spread the batter evenly across the surface. The key to a perfect appam is to let it cook undisturbed for a few minutes until the edges turn golden brown and crispy.
After the appam has cooked for a while, it’s time to add the egg. Crack an egg directly into the center of the appam and cover the pan for a few minutes, allowing the egg to cook through. The steam trapped within the pan will help cook the egg perfectly while keeping the appam moist. Once the egg is set to your liking—whether you prefer a runny yolk or a fully cooked one—carefully remove the appam from the pan and serve it hot.
Egg appam can be enjoyed on its own or paired with a variety of accompaniments such as coconut chutney, spicy curry, or even a simple vegetable stew. This dish not only showcases the unique flavors of South Indian cuisine but also serves as a hearty breakfast or brunch option. By mastering the technique of making egg appam, you can bring a taste of South India to your kitchen, delighting family and friends with this exquisite culinary experience.
