Indonesian Marbled Hard Boiled Eggs Or Telur Pindang
- 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
- 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.
eggs, salt, bay leaves, guava, ginger, red onions, cumin, coriander, turmeric, black tea bags
Taken from www.food.com/recipe/indonesian-marbled-hard-boiled-eggs-or-telur-pindang-462574 (may not work)