Super Simple Egg Sambal Recipe
Egg Sambal, or Sambal Telur, is a super simple dish that consists of hard-boiled eggs, sambal paste and red onions. It is very quick to make – most of the challenge lies in actually peeling the eggshells off. Don’t worry, with some tips below, peeling eggshells will also be a breeze.
Serves 6 adults.
What is Egg Sambal?
Also known as “Sambal Telur” (“Sambal” which is a type of chilli paste, and “Telur” which is egg), this dish is a Malay-style hard-boiled egg dish that is coated in chilli paste. Although it is not famously found in restaurants, it is quite cheap and quick to make at home, as eggs are one of the inexpensive proteins.
This Egg Sambal recipe is mildly spicy, with a hint of sweetness from the red onion. The hard-boiled eggs are slightly moist in the yolk, which makes the sambal itself quite creamy when eaten. I used medium-sized eggs (about 50g per egg) that are a minimum of 3 days old so that the membrane is easier to remove – thus making it easier to peel the shells off. The eggs are branded as “Alfalfa Eggs”, which are laid by hens that have alfalfa grass as part of their diet. However, any chicken egg can be used as long as they are medium-sized and are about 3 days old.
It can be eaten as a main dish, or a side dish, paired with some fried vegetables (like cabbage and carrots), or fish. This Egg Sambal will be especially delicious when paired with Nasi Lemak – being two of the mandatory ingredients in Malaysia’s national dish.
Ingredients
- Egg
- Sambal paste
- Red onion
- Water
- Salt, to taste
- Sugar
- Fish sauce
- Cilantro
Utensils
Tips
- Eggs need to be at room temperature before boiling so that the cooking time is consistent. Eggs straight from the fridge tend to be colder inside, which can cause it to be undercooked.
- 4-day-old eggs are easier to peel than freshly laid eggs, as the acidity of the egg increases and the air pocket inside the egg also increases in size.
- Once the water is boiling, the heat is reduced to low to reduce the egg bouncing in the pan, which can introduce cracks in the shell as it boils.
- Shocking the eggs in cold water helps to separate the eggs from the shell so that peeling will be easier.
- Once cracked, dipping the eggs in the water helps to separate the shells further.
- This recipe can also use any leftover sambal gravy or curry gravy. Make sure to check that the leftover sambal/ curry gravy is not spoilt before using.
- Stir the sambal constantly as leaving it alone can cause quite a lot of splattering.
- Ensure to watch the video to see exactly how I made it!
Storage Instructions
As hard-boiled eggs in sambal gravy, this dish can be kept in the fridge overnight, in a clean, airtight container. They can be consumed cold with some bread (as in an egg sambal sandwich), or re-heated to enjoy with rice the next day.
It is not recommended to freeze the Egg Sambal as the ice crystals will change the egg white texture, turning it rubbery and different once thawed.
Similar Recipes
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- Okra Sambal
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- Crunchy Stir-Fried Mixed Vegetables
Super Simple Egg Sambal Recipe
Equipment
- Saucepan
- Strainer
- Silicone Spatula
- Turner
- Mixing Bowl
Ingredients
Hard Boiled Eggs
- 6 eggs, 4 days old, room temperature
- 500 ml water, or until the eggs are submerged
- 1/2 tsp salt
- 1/2 tbsp vinegar
Shocking Eggs
- water
- ice cube
Sambal
- 300 g sambal paste
- 60 g red onion, or 1 medium-size, sliced thinly
- 1/2 tbsp fish sauce
- 1 tsp sugar
- 50 ml water
- 5 g cilantro, to garnish
Instructions
- Add the hard-boiled eggs ingredients (eggs, water, salt and vinegar) into a saucepan over medium heat. Stir lightly and let it boil for about 4 minutes. Then, reduce the heat to low and let it boil for another 6 minutes.
- While waiting, fill a mixing bowl with water and ice cubes that can submerge all 6 eggs. Set it aside.
- Once 6 minutes are up, use a strainer and transfer the eggs into the cold water immediately. Let them soak for about 5 minutes.
- Once 5 minutes is up, crack all the eggs and soak them in cold water. Peel them, frequently dipping them in water. Set them aside.
- In a new saucepan (or washed and dried saucepan), pour the sambal paste, red onions, fish sauce, sugar and water. Switch on the heat to medium. Stir constantly for about 3-4 minutes.
- Reduce the heat to low. Add the eggs and cook for another 1.5 minutes, gently stirring them.
- Switch off the heat. Transfer into a serving dish and sprinkle some chopped cilantro as garnishing. Serve with some white rice.
Video
Notes
- Eggs need to be at room temperature before boiling so that the cooking time is consistent. Eggs straight from the fridge tend to be colder inside, which can cause it to be undercooked.
- 4-day-old eggs are easier to peel than freshly laid eggs, as the acidity of the egg increases and the air pocket inside the egg also increases in size.
- Once the water is boiling, the heat is reduced to low to reduce the egg bouncing in the pan, which can introduce cracks in the shell as it boils.
- Shocking the eggs in cold water helps to separate the eggs from the shells so that peeling will be easier.
- Once cracked, dipping the eggs in the water helps to separate the shells further.
- This recipe can also use any leftover sambal gravy or curry gravy. Make sure to check that the leftover sambal/ curry gravy is not spoilt before using.
- Stir the sambal constantly as leaving it alone can cause quite a lot of splattering.
- Ensure to watch the video to see exactly how I made it!