Recipe: Egg Roti with condensed milk
Burmese egg roti is a popular street food in Myanmar, and it has become one of the most popular menu items at Tea Garden in Mae Sot. The egg roti is really easy to make, especially if you’re using ready-made roti, which can be found in most Asian grocery stores. Delicious as a sweet breakfast or as a snack in the afternoon along with a cup of hot tea.
Recipe and Notes by Chef Nge Nge
You can customize the roti anyway you like. I have even had guests in the Tea Garden restaurant ordering egg roti without egg(!).
Roti: If you don’t have access to roti bread, you can use wheat flour tortillas as a substitute. The tortillas will work just as well and will still provide a crispy texture to the dish. You can also add other ingredients to the dish, such as chopped scallions and cheese.
Drizzle sugar and sweetened condensed milk over the eggs and roti bread. You can add as much or as little condensed milk as you like, depending on your preference. The condensed milk adds a creamy sweetness to the dish and balances out the savory flavor of the eggs.
Recipe: Egg Roti with condensed milk
1
servingBurmese egg roti is a popular street food in Myanmar, and it has become one of the most popular menu items at Tea Garden in Mae Sot. The egg roti is really easy to make, especially if you’re using ready-made roti, which can be found in most Asian grocery stores. Delicious as a sweet breakfast or as a snack in the afternoon along with a cup of hot tea.
Keep the screen of your device on
Ingredients
1-2 eggs
½ teaspoon sugar + sugar to drizzle over the roti
¼ teaspoon salt
1-2 tablespoons oil for frying
1 roti (or other kinds of thin flat bread)
1-2 tablespoons condensed milk
Directions
- Add salt and sugar, and beat the eggs.
- Heat the oil in a frying pan and fry the roti for about 1 minute.
- Spread the beaten eggs over the roti. Fold the sides of the roti towards the center, so it looks like a flat burrito.
- Fry the roti 2-3 minutes on each side, so the outer layer gets crispy and golden brown.
- Cut into bite-sized pieces. Drizzle with sugar and serve with condensed milk.
Recipe Video
Latest Recipes
-
Vegetable samosas are popular as snacks or an appetizers in South Asian, Middle Eastern, and African cuisines. The triangular or cone-shaped pastries are filled with savory ingredients, such as spiced …
-
This lemongrass tea can be enjoyed both hot and cold, and I still haven’t decided which version I like the best, because they are both very good. In the winter, …
-
Who doesn’t like deviled eggs? After hiding in the shadows for some time, deviled eggs are back with a bang, and I am cheering on the sideline. The stuffed eggs …
-
Here’s my take on the legendary tomato sandwich, The Tomato, from Turkey & The Wolf in New Orleans. I first saw The Tomato over at Sandwiches of History, which is …
-
Pumpkins are abundant in the Karen state in Myanmar, where people grow them in kitchen gardens for household consumption. The pumpkins are used in a variety of traditional Karen dishes, …
-
Stir-fried morning glory with fermented soybeans and pork (Chha Tra Kuen Sach Chrouk) is a classic Cambodian dish. This dish is really simple and easy to make, and the fermented …
Latest Recipes
-
Are you tired of the same old breakfast routine? Here is a new and delicious way to start your day. Tina and I came up with the idea for a …
-
I got this recipe from Tina a couple of years ago. In Denmark, we eat a lot of smoked fish, and this smoked trout salad would be an obvious choice …
-
Craving something sweet, but want to avoid refined sugar? Try these delicious almost-chocolate date balls. They are packed with lots of good stuff, but taste like chocolate, and the date/cocoa …
-
This breakfast tortilla is ideal for breakfast or brunch. It was Tina who taught me how to make the breakfast tortilla, and it has quickly become one of my favorite …
-
Last summer, I got together with Tina from Hungry Birds Eats and Rebecca from Spread-mmms for some wine and cheese. We had a nice camembert from Murray’s Cheese sitting in …
-
Got an air fryer? Got 10 minutes? Got an apple? Then you have to try this recipe that Tina and I came up with next time you’re craving something sweet. …
Recipes
-
I love pho, but I don’t love spending hours cooking the delicious Vietnamese soup, so sometimes I cheat and make a not-from-scratch version. If you’re using pho cubes or paste, …
-
Grilled corn ears are popular street food in Mexico, and one of the things I always order, if I’m at a Mexican restaurant and I see the corn on the …
-
French toast is a great way to make use of stale bread, and it tastes divine served with bacon, syrup, and butter. The combination of sweet and savory flavors is …
-
Last time I was in Cambodia, Kanary told me that her mom, aka The Grandma, wanted to invite me over for dinner. She had been to the market and bought …
-
Blackberry jam is my favorite kind of jam. When I was a kid, I used to go and pick blackberries with my sister and my dad, and then we would …
-
The blistered green peppers are a wonderful snack, sprinkled with salt flakes and nothing else, but they are also delicious with a little bit of lemon or lime, and soy …
62 Franklin St
East Orange, NJ 07017
hello@mitziemee.com