Boiled Egg Whites with Black Pepper

Ingredients(for 2 boiled egg whites per serving)

• 4 large Egg whites (Telur putih)
• 1 teaspoon Black pepper (Lada hitam, freshly cracked)
• 1 leaf Pandan leaf (Daun pandan, tied in a knot) - optional
• 1 clove Garlic (Bawang putih, finely minced)
• 1 stalk Spring onion (Daun bawang, thinly sliced) - optional
• 1/4 teaspoon Sea salt (Garam laut)
• 1/2 stalk Lemongrass (Serai, bruised) - optional
• 1/2 teaspoon Olive oil (Minyak zaitun, for brushing)
• 1 small Red chili (Cili merah, thinly sliced) - optional

Instructions

1. 1

   Prepare the egg whites by carefully separating them from the yolks. Place the egg whites in a bowl and set aside.

   5 minutes

   Use fresh eggs for easier separation and better texture.

2. 2

   Fill a saucepan with water, add the pandan leaf and bruised lemongrass, and bring to a gentle simmer over medium heat.

   5 minutes

   These aromatics infuse the egg whites with subtle Malaysian flavors.

3. 3

   Gently slide the egg whites into the simmering water. Poach for 8-10 minutes until firm but not rubbery.

   10 minutes

   Do not let the water boil vigorously to prevent toughening the egg whites.

4. 4

   While the egg whites are cooking, heat the olive oil in a small pan. Sauté the minced garlic for 1 minute until fragrant.

   2 minutes

   Keep the heat low to avoid burning the garlic.