Telur rawis thin shredded egg strips, neatly sliced from a thin egg crepe roll

Telur Rawis Recipe (Shredded Egg Strips)

Name: Telur Rawis Recipe (Shredded Egg Strips)
Cook time: 20 min
Ingredients: 39 grams Whole Egg Powder; 117 ml warm water ((to dissolve the egg powder)); 1½ tbsp tapioca starch; 150 ml water ((to dissolve the tapioca starch, kept separate)); Cooking oil as needed ((to grease the pan)); ¼ tsp salt; ¼ tsp white pepper powder; ¼ tsp mushroom stock powder

Telur rawis is a thinly sliced egg crepe cut into long, noodle-like strands. The name itself refers to the look: delicate, plentiful, and loosely scattered across a plate. You will rarely find a cone-shaped rice dish (tumpeng) or Indonesian yellow rice (nasi kuning) without telur rawis draped on top. It also goes on fried rice, lontong cap gomeh, and nasi uduk. Simple as it looks, getting those strands truly thin, neat, and grease-free requires attention to technique and measurement from the very first step.

This recipe uses Whole Egg Powder by Accelist Pangan Nusantara in place of whole fresh eggs. Whole Egg Mix Powder by Accelist Pangan Nusantara contains both egg white and egg yolk components in a single product, so the result is close to using fresh eggs: naturally yellow color, soft texture, and a crepe that is flexible enough to roll without tearing. The measurement is also consistent every time, with no variation from one egg to the next.

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Cook Time 20

Servings: 2 people

Course: Side Dish

Cuisine: Indonesian

Calories: 310

Ingredients Method

Ingredients

Main Ingredients

39 grams Whole Egg Powder
117 ml warm water (to dissolve the egg powder)
1½ tbsp tapioca starch
150 ml water (to dissolve the tapioca starch, kept separate)
Cooking oil as needed (to grease the pan)

Seasoning

¼ tsp salt
¼ tsp white pepper powder
¼ tsp mushroom stock powder

Method

Dissolve the egg powder: Pour the Whole Egg Powder by Accelist Pangan Nusantara into a mixing bowl. Add warm water gradually while stirring until no lumps remain. Season with salt, white pepper, and mushroom stock powder. Whisk until fully combined.
Make the tapioca slurry: In a separate bowl, mix the tapioca starch with water. Stir until the starch is completely dissolved and no granules are visible. This step must be done in a separate container so the tapioca does not clump when added to the egg mixture.
Combine the batter: Pour the tapioca slurry into the egg powder mixture. Stir again until everything is evenly combined. The right batter consistency: thin and pourable, not thick like pancake batter.
Heat the pan: Heat a non-stick pan over low heat. Lightly grease with cooking oil. Low heat is key to keeping the crepe as thin as possible without burning quickly.
Cook thin crepes one at a time: Stir the batter before each pour, as tapioca tends to settle at the bottom of the bowl. Ladle one spoonful of batter into the pan, then immediately swirl the pan to spread it evenly across the surface (same technique as making crepes). Cook until the surface is no longer wet and the edges start lifting on their own. No need to flip. Repeat until the batter runs out.
Roll the crepes: Stack 2 to 3 sheets of cooked egg crepe on top of each other, then roll them into a fairly tight cylinder.
Slice thin and serve: Using a sharp knife, slice the roll into thin pieces, around 2 mm each. Gently separate the slices into individual strands. Serve as a topping on nasi kuning, fried rice, lontong, or any rice dish of your choice.