Telur Separuh Masak (Half-Boiled Eggs)
A simple yet delightful dish that highlights the beauty of perfectly cooked eggs, Telur Separuh Masak, or half-boiled eggs, is a beloved recipe that offers a creamy texture and rich flavor. This dish is perfect for breakfast or as a light snack, often enjoyed with a sprinkle of salt and pepper.
Ingredients
| Ingredient | Quantity |
|---|---|
| Free-range chicken eggs | 2 large eggs |
| Ground pepper | To taste |
| Salt | To taste |
| Water | Sufficient for boiling eggs |
Instructions
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Boil the Eggs: Begin by placing the free-range chicken eggs in a saucepan and covering them with cold water. Bring the water to a gentle boil over medium heat, then reduce the heat to maintain a simmer. Cook the eggs for approximately 4 to 5 minutes, depending on your desired level of doneness.
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Peel the Eggs: Once the cooking time is complete, carefully remove the eggs from the boiling water. Place them in a bowl of cold water for a minute to stop the cooking process, then gently tap them on a hard surface to crack the shell and peel them.
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Season and Serve: After peeling, place the eggs on a plate and season them generously with salt and ground pepper to taste. Enjoy them warm as a delicious and nutritious snack or alongside your favorite breakfast items.
This simple recipe not only provides a delightful culinary experience but also showcases the natural flavors of fresh eggs. Perfect for any time of the day!
