Boiled Egg Without Shell
Makan Tengah Hari • Malaysia
How to Make Boiled Egg Without Shell (Traditional & Healthy Version)
Boiled Egg Without Shell, or "Telur Rebus Tanpa Kulit," is a staple in Malaysian households, enjoyed across diverse communities for its simplicity and wholesome taste. This dish highlights the beauty of minimalism in Malaysian cuisine, focusing on the natural flavor of fresh eggs. Often served as a protein-packed component during lunch or as a side dish in Nasi Lemak, Lontong, or Roti Canai, these eggs are gently boiled to perfection and paired with aromatic local ingredients like pandan leaves and lemongrass. The result is a tender, creamy egg that's subtly infused with local flavors—a true comfort food found in many Malaysian kitchens. What sets the Malaysian version apart is the infusion of fragrant herbs such as daun pandan and serai, making the eggs more aromatic and flavorful. This technique reflects the multicultural tapestry of Malaysia, where food is not just nourishment but a celebration of local ingredients and culinary heritage. Boiled eggs are favored for their versatility and can be enjoyed plain, with a drizzle of light soy sauce, or even accompanied by spicy sambal for an extra kick. Perfect for those seeking a healthy, high-protein, and vegetarian-friendly meal, Telur Rebus Tanpa Kulit is a delightful addition to any balanced Malaysian diet.
Bahan-bahan(untuk 2 large eggs per serving)
- 4 Large eggs (telur ayam)
- 1 liter Water (air)
- 2 leaves Pandan leaves (daun pandan, knotted) - pilihan
- 1 Lemongrass stalk (serai, bruised) - pilihan
- 1/2 teaspoon Salt (garam)
- 1/4 teaspoon Black pepper (lada hitam, freshly ground) - pilihan
- 1 tablespoon Light soy sauce (kicap cair) - pilihan
- 1 stalk Spring onions (daun bawang, sliced) - pilihan
- 1 Chili slices (cili merah, for garnish) - pilihan
Arahan
- 1
Fill a medium saucepan with 1 liter of water. Add the pandan leaves and lemongrass stalk for aroma.
2 minutes
Knot the pandan leaves to intensify fragrance.
- 2
Bring the water to a gentle boil over medium heat.
5 minutes
Avoid rapid boiling to prevent eggs from cracking.
- 3
Carefully crack each egg into a small bowl. Slide the eggs gently into the simmering water, one by one.
3 minutes
Use a spoon to keep egg whites intact.
- 4
Add salt to the water and simmer the eggs for 7-9 minutes for medium firmness.
9 minutes
For runny yolks, reduce simmering time to 6 minutes.
Kenapa hidangan ini sihat
This Boiled Egg Without Shell recipe is an excellent choice for those seeking healthy Malaysian food. It is low in calories, contains no trans fats, and is high in protein, which supports muscle repair and satiety. The simplicity of the preparation means fewer additives, making it ideal for weight management, diabetes-friendly diets, and general wellness. Using fresh, local ingredients enhances both the flavor and nutritional value.
Boiled eggs are a powerhouse of nutrition, providing high-quality protein, essential vitamins such as B12, B2, and A, and minerals like selenium and phosphorus. By using local aromatics like pandan and lemongrass instead of oils or butter, this dish remains low in calories and saturated fat. Eggs are also rich in choline, which supports brain health, and contain lutein and zeaxanthin for eye health. With minimal processing and no added sugars, this recipe fits well into a balanced Malaysian diet.
Petua
- 💡Use farm-fresh eggs for best results and easier peeling.
- 💡Add a splash of vinegar to the boiling water to help egg whites set quickly.
- 💡Let the eggs sit in cold water for a few minutes for easy handling and to prevent overcooking.
Penyimpanan & hidangan
Store boiled eggs in an airtight container in the refrigerator for up to 3 days. Reheat gently in warm water before serving or enjoy them cold as a snack.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 68.0 kcal |
