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Egg Fried with Oil
Makan Tengah Hari • Malaysia
How to Make Egg Fried with Oil (Traditional & Healthy Version)
Egg Fried with Oil, known locally as 'Telur Goreng Minyak', is a beloved staple in Malaysian households and warungs. This humble yet flavorful dish celebrates the simplicity of Malaysian cuisine, featuring eggs fried to golden perfection with a touch of oil and enhanced with local aromatics like daun bawang (spring onion) and cili merah (red chili). Traditionally enjoyed across the nation by Malays, Chinese, and Indian communities alike, it embodies Malaysia's multicultural spirit and adaptability. The taste is rich, with a crispy edge and a creamy yolk, often served with steaming hot nasi (rice) or roti. In Malaysia, Egg Fried with Oil is not just a comfort food but also a quick and nutritious option for busy weekdays or light lunch. Using heart-healthy oils and fresh, locally-sourced herbs, this healthy adaptation retains authentic flavors while being mindful of calories. It's a testament to how simple ingredients, when cooked with care, can bring out the best in Malaysian home cooking.
Bahan-bahan(untuk 1 egg per serving with garnishes)
- 2 large Eggs (Telur ayam kampung recommended)
- 1 tablespoon Canola oil (Minyak kanola, or substitute with minyak jagung (corn oil))
- 2 stalks, thinly sliced Spring onion (Daun bawang)
- 1, finely sliced Red chili (Cili merah) - pilihan
- 1 teaspoon Soy sauce (Kicap masin, reduced-sodium preferred) - pilihan
- 1/4 teaspoon White pepper (Lada putih)
- a pinch Sea salt (Garam)
- 1 small piece, knotted Pandan leaf (Daun pandan (for aroma, optional)) - pilihan
- 1/2 stalk, bruised Lemongrass (Serai (flavor infusion, optional)) - pilihan
Arahan
- 1
Prepare all ingredients. Crack eggs into a bowl, season with salt and white pepper, and whisk lightly. Set aside.
5 minutes
Use fresh kampung eggs for richer flavor and higher nutrients.
- 2
Heat canola oil in a non-stick frying pan over medium heat. Add lemongrass and pandan leaf, sauté for 1-2 minutes to infuse oil.
2 minutes
Infusing oil with pandan and serai adds authentic Malaysian aroma.
- 3
Remove pandan and lemongrass. Pour in the beaten eggs gently. Let the edges set while the center remains slightly runny.
2 minutes
For crispy edges, do not stir eggs immediately after pouring.
- 4
Sprinkle sliced spring onions and red chili over the eggs. Drizzle soy sauce if using.
1 minute
Add toppings while eggs are still wet for better flavor integration.
Kenapa hidangan ini sihat
This Egg Fried with Oil recipe is a healthy choice because it uses minimal, heart-friendly oil, plenty of fresh herbs, and skips heavy sauces. The protein from eggs keeps you full longer, while the addition of local spices boosts metabolism. By infusing with pandan and lemongrass, you enjoy deep flavor without extra calories, making it ideal for those mindful of nutrition and calorie intake.
Eggs are a powerhouse of protein, vitamins such as B12, D, and minerals like selenium and choline, supporting muscle repair and overall health. Canola oil is low in saturated fat, while spring onions and red chili add vitamin C, antioxidants, and fiber. This dish is naturally free of gluten and dairy, making it suitable for many dietary needs. Using moderate oil keeps the calorie count in check without sacrificing authentic taste.
Petua
- 💡Tip 1: Use kampung eggs for richer flavor and brighter yolks.
- 💡Tip 2: Always infuse oil with pandan or serai for authentic Malaysian aroma.
- 💡Tip 3: For extra crispiness, let the eggs cook undisturbed until edges brown.
Penyimpanan & hidangan
Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave before serving to maintain texture.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 110.0 kcal |
