Fried Eggs (Individual Mango & Lime Pavlovas)


With Easter around the corner it is most definitely the time for an Easter themed post.  I was hugely tempted to make a Mini Egg covered chocolate cake but let’s face it, Mini Eggs are perfect as they are and have no need for cake to give them a popularity boost. 


Instead I decided on something a little more entertaining and original (well, I thought so anyway!) and the result is a fried egg!  Well, a pavlova masquerading as a fried egg at any rate. Not your typical Easter dessert, but hey, it looks like an egg so I have decided it is totally Easter appropriate.


I’ve had a pavlova craving for some time.  In fact since visiting Shanghai back in 2015.  A visit to M on the Bund ended with their signature dessert:  pavlova.  It was pure heaven and has left me wanting more ever since.


So taking inspiration from a packet of Haribo Fried Eggs I spotted the other day, I decided that a fried egg pavlova would be the answer to all Easter menu dessert planning woes.


But no, this isn’t a pavlova with a fried egg on top (thank goodness…how revolting would that be?!).  It’s a perfect meringue (crisp on the outside, slightly chewy in the middle), topped with pillowy whipped cream and a mango and lime jelly “yolk”.  Yes, I know, ingenious!


So if you’re looking to go off piste from a traditional dessert for Easter (that said, what is a traditional Easter dessert other than Simnel cake?!  Answers on a postcard please) then give these fried eggs a try.  Happy Easter everyone!



This time last year: Oops… we were offline for a while!
This time 2 years ago: Hummingbird Bakery Nutella Cupcakes
This time 3 years ago:  Chocolate Brownie Cookies

Fried Eggs (Individual Mango & Lime Pavlovas)

Makes 6

3 large eggs
175g caster sugar
1 teaspoon corn flour
125g mango, either fresh (about 1/2 a large mango, peeled and cubed) or frozen
1 lime, juice only
1/2 tablespoon gelatine powder
200ml double/whipping cream

To make the meringue:
  1. Pre-heat the oven to 140°c/120°c fan/280°f/gas 1.  Line 2 baking trays with greaseproof paper.
  2. Start by making the meringue.  Separate your eggs (keep the shell for your jelly mould!) and put the whites into a medium sized clean bowl.  Using an electric whisk or stand mixer, whisk the egg whites until they form soft peaks.
  3. At this stage start whisking in the sugar 1 tablespoon at a time, ensuring it is totally incorporated before adding the next tablespoon.  Once you have added all of the sugar you should have a glossy, fluffy mound of meringue.  To be sure all the sugar has dissolved you can try a little – if any crunchy bits remain, whisk for a little longer.
  4. Sift in the cornflour and fold in using a large spoon.  Spoon the meringue onto the prepared baking sheets, spreading it out to the shape of a fried egg – you will have enough to make 6 fried egg meringues. Make a little indent where you want the “yolk” to go.
  5. Bake in the oven for 45 minutes until they come away from the baking paper and are just off white.  After 45 minutes I switched off the oven but left the meringues inside as the oven cooled to ensure they were are dried out as possible. Once cool if not using immediately transfer to an airtight container, putting greaseproof paper in between the layers.
To make the jelly
  1. Wash the egg shells reserved from making the meringue carefully to make sure there is no egg left in there.  Leave to dry on a plate ready to be filled.
  2. Blitz the mango into a puree in a blender.  Transfer to a small saucepan, add the lime juice and heat very slowly for a few minutes to warm though – don’t boil it.  Add the gelatine powder and whisk until dissolved – it will take a couple of minutes.
  3. Spoon the jelly into the egg shells, drape over some cling film and refrigerate for at least 2 hours until set.
Constructing your eggs:
  1. Whip the cream to soft peak consistency.
  2. Divide the cream between the meringues and gently spread out over the top using the back of a spoon.
  3. Using a teaspoon, gently lever the mango jelly out of the egg shells.  Pop it on top of the cream to look like an egg yolk.
  4. Serve immediately!
In advance:

The meringue can be made and stored for over a week in an air tight container with a tight fitting lid.  Alternatively you can freeze them for up to a month.

The jelly can be made up to 4 days in advance.

Don’t construct your pavlovas until just before eating though otherwise they’ll get soggy.


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