Best 2 Indonesian Marbled Hard Boiled Eggs Or Telur Pindang Recipes

Indonesian Marbled Hard-Boiled Eggs, also known as Telur Pindang, are a traditional Javanese dish that combines the flavors of savory, sweet, and earthy spices to create a unique and visually appealing dish. These eggs are usually served as a side dish or snack and are known for their distinct marbled pattern and firm texture. This recipe article provides two variants of Telur Pindang: the classic Javanese-style and a version with a richer, darker color. Both recipes utilize a combination of spices and herbs, including bay leaves, galangal, candlenuts, and tamarind, to create a flavorful broth in which the eggs are boiled. The resulting eggs have a firm texture and a slightly sweet and savory taste, with a beautiful marbled pattern that adds to their visual appeal. Whether you're looking for a unique side dish or a tasty snack, these Indonesian Marbled Hard-Boiled Eggs are sure to impress.

Let's cook with our recipes!

INDONESIAN MARBLED HARD BOILED EGGS OR TELUR PINDANG

Indonesian Marbled Hard Boiled Eggs or Telur Pindang image

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!

Provided by Artandkitchen

Categories Indonesian

Time 3h

Yield 4 egg

Number Of Ingredients 10

Ingredients

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

Steps:

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.

PENGUINS

Penguins image

Penquins made from hard boiled eggs, pitted black olives and carrots Guarding Develed Eggs, each Penguin seems to have it's own personality. My sister Evelyn (Ebby) taught me how to make them several years ago.

Provided by kitelady

Categories Lunch/Snacks

Time 40m

Yield 1-24 Penguins20, 1-24 serving(s)

Number Of Ingredients 5

Ingredients

4 hard-boiled eggs
2 fat carrots
4 long toothpicks
4 short toothpicks (or regular size)
1 (6 ounce) can jumbo pitted black olives

Steps:

Hard boil as many eggs as you would like Penguins.
Clean a "fat" carrot (first removing the green) and cut about an inch off the carrot from the top.
Cut a notch (upside-down V,) in front and in back of the carrot . Your carrot now looks like penguin feet.
After your eggs have cooled, peel the shell off.
Take a long toothpick and put it into the center of the "feet".
Slip the cooled hard boiled egg onto the toothpick, wide side down.
Slip a short toothpick, through the egg. About half way up the egg.
Cut a "beak" from a leftover piece of carrot
Make a small nick in the middle of a jumbo pitted black olive and push the carrot (beak) into the olive.
Place the olive on top of the toothpick, sticking out of the body, he now has a head!
Get another black pitted olive and cut it in half.
Place each half onto the "arms" of the short toothpick, penguin flippers!
They look great in the middle of a plate of Deviled Eggs.
No two penguins look alike and everyone loves them.
Get creative, give them a scarf or cut the beak so that it's open".
(Safety Note) Watch the toothpicks around kids, they will want to eat the penguins.
(Second Safety Note) Watch the adults too.

Tips:

Use older eggs for easier peeling.
Add 1 tablespoon of baking soda to the boiling water to make the eggs easier to peel.
Start with cold eggs and bring them to a boil over medium heat. This will help prevent the eggs from cracking.
Keep the eggs at a gentle boil for 10-12 minutes. Overcooking will make the eggs tough and rubbery.
Immediately transfer the eggs to an ice bath to stop the cooking process.
Peel the eggs under cold running water to make the process easier.
For a stronger marble pattern, use a darker soy sauce or add instant coffee powder to the mixture.
Experiment with different spices and aromatics to create a unique flavor profile.
Let the eggs cool completely before serving or storing.

Conclusion:

Indonesian marbled hard-boiled eggs, also known as telur pindang, are a delicious and versatile dish that can be enjoyed as a snack, appetizer, or main course. The combination of spices and aromatics creates a complex and flavorful dish that is sure to impress your taste buds. With a little planning and preparation, you can easily make this dish at home and enjoy the unique flavors of Indonesian cuisine.