June 3rd is National Egg Day! Say whaaaatttt?!? We’re giving you 3 super easy Malaysian egg recipes to celebrate – today and every day!
1. Sambal Telur – A true spicy Malaysian food classic
2. Telur dadar bawang – Salty, fluffy, greasy and limp (limp is good in this case).
3. Tea stained marble eggs – great one for the kids too!
All these can be enjoyed as a snack on toast or, our favourite, with freshly steamed rice 😀
First things first – a good quality egg makes all the difference. So spend those extra pennies and make sure you get yourselves some good ones 😉 We use Beechwood Farm Eggs, a local, independent business (yassss we’re all about community) Find out more about them here
Recipe 1. Sambal Telur
Basically eggs cooked in spicy sambal. Yum. Obviously we think it goes best with our ‘The Sambal’ available at our online shop 😉
- 6 medium eggs
- 2 tablespoons of The Sambal
- 2 medium red onions, sliced fnely
- 1 table spoon of oil
- 1 teaspoon of sugar (optional)
- Place eggs in boiling water for 7 minutes. This will give a medium cooked yolk, leave for an extra couple of minutes if you prefer a hard boiled egg
- While that is cooking, slice onions
- When the egg is cooked, run under cold water to cool and peel eggs
- Fry the onions in a pan with a tablespoon of oil
- Once soft, add sambal and sugar (if using) and mix well
- Add eggs, stir for 2 minutes
Recipe 2. Telur dadar bawang
This recipe is definitely NOT a healthy one, but is oh so good for when you’re feeling a little naughty!
- 1 egg – this recipe is best cooked one egg at a time as it needs the whole pan to fluff up
- 1 shallot, sliced finely
- Very generous pinch of salt
- White pepper
- 0.5 tsp Fish sauce (optional for extra salty flavour)
- Fry shallots in pan with 3-4 tablespoons of oil. You want the onions to be swimming in oil.
- While that is cooking, scramble one egg in a mug with salt, white pepper and fish sauce if using
- Turn the heat up to get the oil very hot- this helps the egg puff right up
- Once the oil is hot, carefully add the egg
- Tilt the pan so that the egg moves and covers most of the base
- Flip when all the liquid is cooked
- Your omelette is done when the edges turn brown and crispy!
Recipe 3. Tea stained marble eggs
This one takes a little more time and planning but definitely worth the wait for a great eggy snack.
- 6 eggs
- 2 black tea bags – English breakfast or chinese tea works
- 120mL light soya sauce
- 30 mL dark soya sauce
- 200 mL water
- Teaspoon cinnamon
- 1 star anise
- 1 clove
- Place eggs in boiling water for 7 minutes. This will give a medium cooked yolk, leave for an extra couple of minutes if you prefer a hard boiled egg.
- Once cooked, run under cold water to cool, and gently crack the shell of the egg. DO NOT PEEL THE EGGS
- While the eggs cooking, boil all the other ingredients for 10 minutes in a small pan – this is the marinade
- Remove tea bags and leave marinade to cool
- Once cool, place cracked eggs and marinade into a covered container and leave for at least 24 hours in the fridge! It’s best to find a small Tupperware so that the eggs can be fully submerged. If there is not enough marinade to cover the eggs completely, add more soya sauce and water.
- When the wait is over….
- Carefully peel eggs to eat! We like to eat them whole as a snack, or cut up into wedges on a salad or slice and put on buttered toast. YUM!
Hope you enjoy our eggy recipes! What are your favourite ways to eat eggs? Let us know on the comments below, or message us!
Telur = egg
Bawang = onion
Dadar = pancake
Telur Dadar = egg pancake = omelette !