Telur pindang (Indonesian braised eggs) is a common side dish in many of Indonesian dishes, especially common to accompany many Javanese rice meals, such as nasi gudeg (Yogyakarta’s jackfruit and chicken rice) and nasi liwet (Solo’s chicken rice). Of course, the eggs can be enjoyed as healthy snack too, and always a welcome side dish for many Indonesian.
The more common method to prepare telur pindang is to peel the hard boiled eggs first, and then simmer the peeled eggs in spiced broth for about 2 hours until the egg surface looks dark brown (think Japanese shoyu tamago for ramen).
For festive occasions, or when you want to have pretty looking eggs for your meal, you can do what I do here. Crack the egg shell of hard boiled eggs by gently tapping the shell with the back of a spoon. Then simmer the eggs in the spiced broth for 2 hours. Remove from the spice broth, and once they are cool enough to handle, peel away the egg shells to reveal marbled pattern on the egg surface. Basically, I am using the same method as the one to produce marble effect on Chinese mabled tea eggs.
- 12 eggs, hard boiled (shell intact)
- 2 bags/pouched black tea
- 2 cloves garlic, minced
- 50 gram shallots, minced
- 2 Indonesian bay leaves (Indonesian: daun salam)
- 4 kaffir lime leaves (Indonesian: daun jeruk)
- 1 lemongrass (Indonesian: sereh), bruised
- 600 ml water
- 1 tablespoon Indonesian sweet soy sauce (Indonesian: kecap manis)
- 1 tablespoon salt
- 2 teaspoon sugar
- Gently tap the shell of each hard boiled eggs with the back of the spoon to create cracks.
- Place the cracked hard boiled eggs and the rest of the ingredients in a sauce pot and bring to a boil.
- Reduce to a simmer and keep cooking until the sauce is reduced and the eggs for 2 hours.
- Turn off heat, remove the eggs from the broth. Once cool enough to handle, peeled the shells to reveal pretty marble patterns. Served immediately.