Telur Pindang (Marble Eggs). 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. Continue to boil until almost all the water has evaporated and eggs are dark brown.
Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava. Telur Pindang (Marble Eggs) We used shallot and garlic peel for this marble eggs. You can have 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.
- Prepare 4 tbs of tea leaves.
- You need 3 of Indonesian bay leaves.
- You need of Water.
For the color we usually use guava leaf, but as the leaves is usually hard to find we're using tea leaves. Then i was inspired by ayam rolade cincang, but i. When my daughter saw these eggs for the first time she asked what kind of eggs they were. I jokingly answered that they were alien eggs.
Telur Pindang (Marble Eggs) instructions
- 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..
Thus in my family the name stuck. This will create the marble pattern on the egg when they're done; Put the eggs back into the water in which they were boiled Get full Indonesian Marbled Hard Boiled Eggs or Telur Pindang Recipe ingredients, how-to directions, calories and nutrition review. The only correct answer to that question now is to then do what Mama says endlessly: make yourself some Telur Pindang! Pindang is an Indonesian traditional method to preserve food, usually employing fish (ikan) and eggs (telur). Telur juga sering diolah menjadi hidangan siap santap, seperti telur asin.