Talk
about eggs, and there may be a valid reason or no reason at all why eggs are
always on the mind. Eggs just make their presence known, whether for
home-cooked meals or when eating out. An ultimate favourite in almost every
country, perhaps? Buying eggs is part of the weekly or monthly grocery
shopping, depending on the number of family members and how many eggs are
eaten.
Eggs
are nutrient-dense and affordable, making them a practical everyday food. They
are a valuable source of high-quality protein, along with vitamins such as B12,
D and A. They also provide choline, selenium and healthy fats, which support
brain function and overall health (HOW TO COOK TEMPEH).
These days, eggs come with grading, and
there are choices ranging from free-range chicken eggs to organic and
kampung/traditional eggs. It all depends on the price. For some, the size
matters too.
There
is always discussion from a health and wellness perspective about how many eggs
should be consumed in a day or week. But, as with all foods, not overdoing it
is probably the best policy (HOW TO MAKE PRAWN STOCK).
There
are literally countless recipes that can be created with eggs, whether Western
or Southeast Asian. In Malaysia, most probably, Malaysians and eggs are
impossible to separate. There is always a reason for eggs, from breakfast right
through to supper. For example, egg fried rice or an egg atop fried rice, added
to instant noodles, served with our famed nasi lemak, or simply a fried egg
with rice for a budget meal (TOFU RECIPES).
Oh,
not to forget, eggs make their way into Malaysian desserts as well. But for
savory everyday meals, easy egg recipes are perhaps the best. These are quick
fixes for home-cooked meals.
Egg and Potato Salad
Ingredients (as
needed)
Boiled Eggs -
sliced
Potato - sliced thinly
Rocket salad
Mayonnaise
Salad sauce
Salt and pepper
Oil
Method
Heat oil and pan
grill potato on both sides for a light char.
Place potato and
egg atop of salad leaves.
Add mayonnaise and
salt sauce.
Sprinkle salt and
pepper atop. Egg and Spinach Omelet
Ingredients
1 handful spinach - roughly sliced
A few cherry tomatoes - cut into 2
2 eggs
1 red onion
- sliced
2 tablespoons oil
Salt and
pepper to taste
Method
Heat oil and
sauté onion quickly.
Add spinach and
stir.
Add
tomato and break eggs top.
Spread the eggs and tomatoes, season with salt and
pepper.
Cook
to a texture preferred and dish out. Fried Egg with Soy
Sauce
Ingredients (as needed)
Fried Eggs (fry one by one)
Sweet soy sauce
Red onion - sliced
Green chilies - sliced
Fried shallots
Spring onion - sliced
Method
Place fried eggs
in a plate.
Assemble with
onion and green chilies.
Pour sweet soy sauce
atop.
Garnish with fried
shallots and spring onion. Egg and Cabbage Stir-Fry
Ingredients
½ cabbage - shredded
1 medium size red onion - sliced thinly
2 eggs
Salt and pepper to taste
2 tbsp oil
Method
Heat oil and sweat onion.
Add cabbage and quickly stir in.
Push cabbage aside and break eggs in the center.
Season with salt and pepper.
Fold cabbage over, gently stir and dish out. Egg Fried Rice
Ingredients
6 cloves garlic - chopped
2 eggs
1 ½ cups cooked white rice
A handful of spring onions - sliced
Salt and pepper to taste
3 tbsp oil
Method
Heat oil in a pan and sauté garlic.
Push garlic aside, break eggs in the center.
Stir to scramble.
Add rice, fold in
and combine with the eggs.
Season with salt and pepper.
Turn off the heat,
add spring onions and stir in. Egg Pakora
4 hard-boiled eggs
- prick with a fork around the eggs
¼ cup rice flour
1 tsp corn flour
1 tsp turmeric powder
½ tsp chili powder
Water - as needed
Salt to taste
Spring onions - sliced
Oil
Method
Combine rice flour,
corn flour, turmeric powder, chili powder, spring onion and salt.
Pour water bit by
bit and mix for a thick to runny batter.
Heat oil, dip eggs
one by one and fry.
Egg Curry
Ingredients
For Curry Paste Mix
4 tbsp curry powder
½ tbsp coriander powder
½ tbsp cumin powder
1 tsp crushed black pepper
Some water
**Mix these
ingredients together for a thick curry paste
Other Ingredients
4 boiled eggs
1 large brinjal - cut into pieces
1 tbsp ginger garlic paste
4 shallots - chopped
Spices - cinnamon sticks and star anise
Curry leaves
Tamarind juice
Water
Oil
Salt
Method
Heat oil and sauté ginger garlic paste and shallots.
Add spices and stir.
Tip in curry paste and cook till the oil splits.
Add brinjal and pour in water.
Stir and cook till the brinjal softens.
Season with tamarind juice and salt.
Add eggs and curry leaves.
Stir and turn off the heat.
