Indonesian Marbled Hard Boiled Eggs or Telur Pindang

Recipe by Artandkitchen
READY IN: 3hrs
YIELD: 4 egg


  • 3
    teaspoons salt
  • 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)
  • 12
    teaspoon cumin, ground
  • 12
    teaspoon coriander, ground
  • 1
    teaspoon turmeric, ground (optional)
  • 3
    black tea bags


  • Wash your eggs!
  • Combine all ingredients (without black tea bags) in a saucepan.
  • Bring slowly to a boil with enogh water to cover them.
  • After 10 minutes lift the eggs out and place in cold water.
  • 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. This step takes about 2-3 hours. Stir occasionally during cooking time!
  • Peel eggs and, if possible, serve with Indonesian dishes.