Indonesian Marbled Hard Boiled Eggs or Telur Pindang
Transform your everyday eggs into a stunning culinary masterpiece with these Indonesian Marbled Hard Boiled Eggs, or Telur Pindang. Infused with the rich flavors of soy sauce, black tea, garlic, and aromatics like galangal and lemongrass, these eggs are simmered to perfection in a fragrant broth. The secret to their signature marbled appearance lies in gently cracking the shells before steeping them in the spiced liquid, which creates an intricate, mosaic-like pattern. With a perfect balance of savory, sweet, and earthy notes, these eggs are a versatile treat—serve them as an eye-catching appetizer, a protein-packed snack, or a flavorful side dish to complement your meal. Each bite captures the essence of traditional Indonesian cuisine, making them a must-try fusion of artistry and flavor.
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Recipe Information
Ingredients
- 6 large eggs
- 4 cups water
- 1 handful onion skins (from yellow or red onions)
- 2 tablespoons black tea leaves or 2 tea bags
- 4 tablespoons soy sauce
- 1 teaspoon salt
- 1 tablespoon palm sugar (or substitute with brown sugar)
- 2 cloves garlic
- 1 inch galangal (optional, peeled and sliced)
- 1 stalk lemongrass (optional, bruised)
- 2 large bay leaves
Instructions
Place the eggs in a pot and cover them with water. Bring to a boil over medium heat and allow the eggs to cook for 10 minutes.
Remove the boiled eggs from the pot and place them in a bowl of ice water. Once cooled, gently crack the surface of each egg all around using the back of a spoon, but make sure not to remove the shells. The cracks will create the marbled effect.
In the same pot, add 4 cups of water, onion skins, black tea leaves (or tea bags), soy sauce, salt, palm sugar, garlic (crushed), galangal, lemongrass, and bay leaves.
Bring the mixture to a boil, then lower the heat to a gentle simmer.
Carefully add the cracked eggs to the pot. Ensure the eggs are fully submerged in the liquid. If needed, add a little more water.
Simmer the eggs for 45-60 minutes, stirring occasionally to ensure even coloring. For a deeper marbled effect and richer flavor, let the eggs cool in the pot and steep for an additional hour or overnight.
Remove the eggs from the liquid and gently peel off the shells to reveal the marbled pattern. Serve warm, at room temperature, or chilled as a snack or part of a meal.
Nutrition Facts
Calories |
554 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.9 g | 37% | |
| Saturated Fat | 9.5 g | 48% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 1116 mg | 372% | |
| Sodium | 5128 mg | 223% | |
| Total Carbohydrate | 26.0 g | 9% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 13.5 g | ||
| Protein | 44.4 g | 89% | |
| Vitamin D | 6.2 mcg | 31% | |
| Calcium | 278 mg | 21% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 841 mg | 18% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
