Telur hancur
Makan Tengah Hari • Malaysia
How to Make Scrambled Egg with 1 Egg (Traditional & Healthy Version)
Scrambled Egg with 1 Egg, or 'Telur Hancur', is a classic and comforting dish found on many Malaysian tables. While simple, this humble recipe is deeply rooted in Malaysia's diverse culinary traditions, often enjoyed for a quick lunch or as part of a larger meal. Malaysian scrambled eggs are typically elevated with aromatic local ingredients such as daun bawang (spring onions), cili merah (red chili), and sometimes a dash of kicap manis (sweet soy sauce) for a local twist. This healthy, vegetarian-friendly version maintains the authentic flavor and texture while minimizing oil, making it perfect for calorie-conscious eaters. The creamy, fluffy texture of the egg, combined with the freshness of local herbs, creates a dish that's both satisfying and nutritious. Scrambled Egg with 1 Egg is a testament to how Malaysian cuisine celebrates simplicity, flavor, and multicultural influences. It’s an excellent choice for those seeking a light yet protein-rich meal that honors Malaysia’s vibrant food heritage.
Bahan-bahan(untuk Half-portion, suitable for a light Malaysian lunch)
- 1 large Egg (telur ayam)
- 2 tablespoons Low-fat milk (susu rendah lemak)
- 1 stalk, finely sliced Spring onion (daun bawang)
- 1/2, deseeded and finely chopped Red chili (cili merah) - pilihan
- to taste Black pepper (lada hitam)
- a pinch Salt (garam)
- 1 teaspoon Olive oil (minyak zaitun)
- 1/4, diced Tomato (tomato) - pilihan
- 1 small piece, knotted Pandan leaf (daun pandan, for aroma) - pilihan
- 1/4 stalk, bruised Lemongrass (serai, for subtle fragrance) - pilihan
Arahan
- 1
Crack the egg into a bowl. Add low-fat milk, a pinch of salt, and a dash of black pepper. Whisk until well combined and slightly frothy.
3 minutes
Whisking well introduces air, making the scramble fluffier.
- 2
Prepare aromatics: finely slice daun bawang, chop cili merah (if using), dice tomato, and, for a fragrant touch, knot the pandan leaf and bruise the lemongrass.
4 minutes
Use only the white part of lemongrass for milder aroma.
- 3
Heat olive oil in a non-stick pan over low-medium heat. Add pandan leaf and lemongrass, sauté gently for 1 minute to infuse the oil.
2 minutes
Keep heat low to avoid burning the aromatics.
- 4
Remove pandan and lemongrass. Add spring onion, chili, and tomato to the pan. Sauté for 1-2 minutes until just softened.
2 minutes
Do not overcook; you want the vegetables to retain freshness.
Kenapa hidangan ini sihat
This Malaysian scrambled egg recipe is a healthy choice due to its high protein content, minimal use of oil, and the inclusion of local, fresh aromatics. By using only one egg and low-fat milk, it keeps calories in check while still delivering flavor and satiety. Opting for olive oil instead of ghee or butter further reduces saturated fat, making it ideal for those watching their weight or cholesterol.
This dish is rich in high-quality protein from the egg and provides essential vitamins such as B12, D, and choline. The addition of fresh vegetables like tomato and spring onion boosts the content of vitamin C, fiber, and antioxidants. Using olive oil keeps saturated fats low, while the use of herbs like pandan and lemongrass adds natural fragrance without extra calories. Overall, it is a nutrient-dense option with balanced macros, perfect for a healthy Malaysian diet.
Petua
- 💡Tip 1: Whisk eggs thoroughly to ensure even cooking and fluffiness.
- 💡Tip 2: Infuse oil with pandan or lemongrass for a subtle Malaysian aroma.
- 💡Tip 3: Remove eggs from heat slightly before fully set; residual heat will finish the cooking.
Penyimpanan & hidangan
Best enjoyed fresh but can be refrigerated in an airtight container for up to 24 hours. Reheat gently on the stove to avoid overcooking.
Paling sesuai dihidang: Breakfast or Lunch
Fakta Nutrisi
| Nutrien | Per 100g |
|---|---|
| Tenaga | 100.0 kcal |
