Telur Pindang (Marble Eggs). Indonesian Marbled Hard Boiled Eggs or Telur Pindang. When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel! Return eggs in the pot; add teabags.
Due to its origins, it bears striking similarities with Chinese tea eggs. If you want to create a marble pattern on the eggs, do not peel the shell. Boil eggs until they are cooked. You can cook Telur Pindang (Marble Eggs) using 6 ingredients and 4 steps. Here is how you achieve it.
Ingredients of Telur Pindang (Marble Eggs)
- Prepare 10 of eggs.
- You need 2 of handfull shallot/garlic peel.
- Prepare 3 tbs of salt.
- It's 4 tbs of tea leaves.
- You need 3 of Indonesian bay leaves.
- It's of Water.
Lift the eggs out & place them in cold water. After the eggs cooled, crack the shells with the back of a spoon but don`t peel it. Telur Pindang (Indonesian Marbled Eggs) Adapted from Mama Widayati Suwarto. Place the uncooked eggs in a pot and cover with the water and bring slowly to boil.
Telur Pindang (Marble Eggs) step by step
- Boil eggs with all the ingredients..
- Once it’s up to a boil, reduce heat to low, let simmer for 1,5 hour..
- Turn off heat, let it stay overnight..
- Crack eggs with back of a spoon at places. Heat again for 1,5 hours and let cool..
When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks. The more cracks you make, the more marbled your eggs will be. Telur pindang is a traditional delicacy of those of Javanese descent in Johor. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!Category: Recipe