How to Make Boiled Egg White (Traditional & Healthy Version)
Boiled Egg White, or 'Putih Telur Rebus' in Malay, is a simple yet versatile dish enjoyed across Malaysia. This recipe highlights the multicultural Malaysian cuisine by incorporating aromatic ingredients like daun pandan and serai (lemongrass), giving a subtle fragrance and enhancing the natural flavor of egg whites. Traditionally served as a protein-rich snack or side, boiled egg whites are loved for their light texture and adaptability to local flavors. In Malaysia, boiled egg whites are often paired with sambal or a sprinkle of local herbs, making them more than just a plain meal. This dish is an excellent choice for lunch, especially for those seeking a vegetarian, low-fat, and high-protein option. The use of local ingredients like daun ketumbar (coriander leaves) and bawang putih (garlic) celebrates Malaysia’s culinary diversity. Boiled Egg White is perfect for calorie-conscious eaters, providing a filling meal with minimal calories while staying true to the Malaysian palate.
Ingredients
- 6 Egg whites (Putih telur)
- 4 cups Water (Air)
- 2 Pandan leaves (Daun pandan, tied into knots)
- 1 stalk Lemongrass (Serai, bruised)
- 2 tbsp Coriander leaves (Daun ketumbar, chopped)
- 1/2 tsp Salt (Garam)
- 1/4 tsp Black pepper (Lada hitam)
- 1 clove Garlic (Bawang putih, minced)
- 1/4 tsp Chili flakes (Cili kering)
- 1 tsp Olive oil (Minyak zaitun (for garnish))
Step-by-step instructions
Step 1 · Carefully separate the egg whites from the yolks and place them in ...
Carefully separate the egg whites from the yolks and place them in a bowl.
Step 2 · Fill a pot with water
Fill a pot with water, add pandan leaves and bruised lemongrass for aroma.
Step 3 · Bring the water to a gentle boil
Bring the water to a gentle boil. Add salt and minced garlic.
Step 4 · Gently slide the egg whites into the simmering water
Gently slide the egg whites into the simmering water, keeping the heat low to prevent overcooking.
Step 5 · Cook for 10-12 minutes until egg whites are firm but not rubbery
Cook for 10-12 minutes until egg whites are firm but not rubbery. Remove with a slotted spoon.
Step 6 · Drain and place egg whites on a plate
Drain and place egg whites on a plate. Sprinkle with black pepper, chili flakes, and chopped coriander leaves.
Step 7 · Drizzle with a small amount of olive oil for a light
Drizzle with a small amount of olive oil for a light, healthy garnish.
Step 8 · Serve warm for lunch or as a healthy afternoon snack
Serve warm for lunch or as a healthy afternoon snack.
Why this recipe is healthy
This boiled egg white recipe is a healthy choice because it uses minimal oil and skips the egg yolk, significantly reducing cholesterol and saturated fat. The use of local herbs and aromatics adds flavor without extra calories, making it suitable for weight management, diabetics, and vegetarians. It is filling, nutrient-dense, and easy to digest, supporting a balanced Malaysian diet.
A note on tradition
Boiled egg white is commonly served in Malaysian households as a healthy snack, especially during festive seasons or as part of a light lunch. In regions like Selangor and Penang, egg-based dishes are often enjoyed alongside rice and sambal, reflecting Malaysia’s multicultural culinary heritage. The use of pandan and lemongrass showcases the influence of Malay and Peranakan cuisine, making this simple dish uniquely Malaysian.