1/10 Photos of Indonesian Marbled Hard Boiled Eggs or Telur Pindang
Impress your friends with these beautiful spiced hard boiled eggs! Feel free to change or substitute ingredients depending on what is available, and on desired intensity of color. With food coloring this should work as well, but I did not try it!
My Private Note
Units: US | Metric
- 4 eggs
- 3 teaspoons salt
- 4 bay leaves
- 4 guava, leaves (if available)
- 2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
- 2 red onions, only red peel of (optional for more reddish color)
- 1/2 teaspoon cumin, ground
- 1/2 teaspoon coriander, ground
- 1 teaspoon turmeric, ground (optional)
- 3 black tea bags
- 1Wash your eggs!
- 2Combine all ingredients (without black tea bags) in a saucepan.
- 3Bring slowly to a boil with enogh water to cover them.
- 4After 10 minutes lift the eggs out and place in cold water.
- 5When 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!
- 6Return eggs in the pot; add teabags.
- 7Continue to boil until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours. Stir occasionally during cooking time!
- 8Peel eggs and, if possible, serve with Indonesian dishes.
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Nutritional Facts for Indonesian Marbled Hard Boiled Eggs or Telur Pindang
Serving Size: 1 (451 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 103.3
- Calories from Fat 44
- Total Fat 4.9 g
- Saturated Fat 1.6 g
- Cholesterol 186.0 mg
- Sodium 1818.4 mg
- Total Carbohydrate 7.5 g
- Dietary Fiber 1.3 g
- Sugars 2.6 g
- Protein 7.1 g
The following items or measurements are not included:
black tea bags