How to Make Egg White Scramble (Traditional & Healthy Version)
Egg White Scramble, locally known as "Telur Putih Dadar", is a modern twist on a classic Malaysian lunch favorite, blending simplicity with vibrant local flavors. In Malaysia's multicultural cuisine, eggs are a staple in many dishes, from nasi lemak to roti canai, and are celebrated for their versatility. This healthy, vegetarian recipe draws inspiration from the Malay tradition of using fresh local herbs like daun pandan and serai (lemongrass) to elevate everyday meals. By focusing on egg whites, this scramble is lighter and lower in cholesterol, making it ideal for calorie-conscious Malaysians seeking wholesome meals without compromising taste. The taste is uniquely Malaysian, with hints of pandan and lemongrass infusing the egg whites, while sautéed onions and tomatoes add sweetness and a touch of tang. Served with sautéed local vegetables like bayam (spinach) and a sprinkle of chili, it’s a nutritious choice for lunch that reflects Malaysia’s multicultural food heritage. This dish is perfect for those who want to enjoy an authentic Malaysian lunch, packed with flavor yet mindful of health. Whether you’re a vegetarian, watching your calories, or simply seeking a refreshing midday meal, Egg White Scramble is a great option that can easily be customized to suit any dietary preference.
Ingredients
- 6 Egg whites (Telur putih)
- 2 leaves Daun pandan (Finely chopped)
- 1 stalk Serai (lemongrass) (Thinly sliced)
- 1/2 Red onion (Diced)
- 1 Tomato (Diced)
- 1 cup Bayam (spinach) (Fresh local spinach)
- 1 Chili (Finely sliced, cili merah)
- 1 tablespoon Olive oil (Minyak zaitun)
- 1/2 teaspoon Salt (Garam)
- 1/4 teaspoon Black pepper (Lada hitam)
Step-by-step instructions
Step 1 · Separate the egg whites from the yolks and place the whites in a la...
Separate the egg whites from the yolks and place the whites in a large bowl. Whisk until slightly frothy.
Step 2 · Add chopped daun pandan
Add chopped daun pandan, sliced serai, salt, and black pepper to the egg whites. Mix well to infuse flavors.
Step 3 · Heat olive oil in a non-stick pan over medium heat
Heat olive oil in a non-stick pan over medium heat. Sauté onions until translucent, then add tomatoes and chili. Cook until tomatoes soften.
Step 4 · Add bayam (spinach) to the pan and stir until wilted
Add bayam (spinach) to the pan and stir until wilted. Create a well in the center for the egg mixture.
Step 5 · Pour the egg white mixture into the pan
Pour the egg white mixture into the pan. Let it set for 1 minute, then gently scramble with a spatula until cooked through but still moist.
Step 6 · Taste and adjust seasoning if needed
Taste and adjust seasoning if needed. Serve hot with a sprinkle of fresh herbs or extra chili.
Why this recipe is healthy
Egg White Scramble is a healthy Malaysian lunch choice because it uses only egg whites, reducing saturated fat and calories. Local vegetables like spinach and tomatoes add fiber and essential vitamins. Olive oil ensures good fats, while aromatic herbs provide antioxidants. Ideal for weight management, diabetic diets, and anyone looking for a tasty, nutrient-rich meal.
A note on tradition
Egg dishes like this scramble are widely enjoyed across Malaysia, especially in urban areas where quick, nutritious lunches are sought after. The addition of pandan and lemongrass reflects the Malay influence, while bayam is a common local vegetable. Egg scrambles are typically eaten during lunch or as part of a light meal, and are popular during Ramadan for their high protein and easy digestibility.