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Indonesian Telur Pindang

印尼香料茶葉蛋

Indonesian Telur Pindang — finished dish
Total time
105 min
Difficulty
Easy
Servings
6 servings

Recipe overview

This home-style version preserves the dish's defining flavours with quantities and heat control suited to a Hong Kong kitchen.

01

Ingredients

Main ingredients

  • 8 eggs
  • from 6 shallots clean shallot skins
  • 2 stalks, bruised lemongrass
  • 3 Indonesian bay leaves (daun salam, not Western bay leaves)
  • 2 black tea bags

Braising seasoning

  • 80 ml soy sauce
  • 30 g coconut sugar
  • 1.2 litres water
  • 1 tsp salt
Indonesian Telur Pindang — ingredients

02

Tools

  • household hob
  • chef's knife
  • cutting board
  • measuring spoons and jug
  • large bowl
  • wooden spatula
  • deep lidded saucepan
  • food thermometer
Indonesian Telur Pindang — tools

03

Steps

Indonesian Telur Pindang — Place eggs in a pot and cover by 2 cm with cold

Step 1

Place eggs in a pot and cover by 2 cm with cold

Place eggs in a pot and cover by 2 cm with cold water.

Indonesian Telur Pindang — Bring to a boil

Step 2

Bring to a boil

Bring to a boil, lower heat and cook eggs for 10 minutes.

Indonesian Telur Pindang — Chill eggs in cold water for 5 minutes

Step 3

Chill eggs in cold water for 5 minutes

Chill eggs in cold water for 5 minutes, then tap shells into fine cracks.

Indonesian Telur Pindang — Rinse shallot skins

Step 4

Rinse shallot skins

Rinse shallot skins, bruise lemongrass, and ready Indonesian bay leaves (daun salam, not Western bay leaves) and tea bags.

Indonesian Telur Pindang — Add 1.2 litres water

Step 5

Add 1.2 litres water

Add 1.2 litres water, soy sauce, coconut sugar and salt to the pot.

Indonesian Telur Pindang — Add shallot skins

Step 6

Add shallot skins

Add shallot skins, lemongrass, Indonesian bay leaves (daun salam, not Western bay leaves) and black tea bags; bring to a boil.

Indonesian Telur Pindang — Lower the cracked eggs into the aromatic tea liq

Step 7

Lower the cracked eggs into the aromatic tea liq

Lower the cracked eggs into the aromatic tea liquid.

Indonesian Telur Pindang — Cover and simmer 45 minutes

Step 8

Cover and simmer 45 minutes

Cover and simmer 45 minutes, keeping every egg submerged.

Indonesian Telur Pindang — Turn off heat and steep eggs in the liquid for 3

Step 9

Turn off heat and steep eggs in the liquid for 3

Turn off heat and steep eggs in the liquid for 30 minutes to colour.

Indonesian Telur Pindang — Remove tea bags

Step 10

Remove tea bags

Remove tea bags, shallot skins, lemongrass and Indonesian bay leaves (daun salam, not Western bay leaves).

Indonesian Telur Pindang — Check the egg centre temperature

Step 11

Check the egg centre temperature

Peel one egg and insert a food thermometer into the yolk centre; confirm at least 75°C and a fully set white. If below 75°C, return the remaining eggs to the covered saucepan, cook 5 minutes more and check again.

Indonesian Telur Pindang — Peel and serve telur pindang whole or halved.

Step 12

Peel and serve telur pindang whole or halved.

Peel and serve telur pindang whole or halved.

Common mistakes

  1. Uneven pieces cook at different rates.
  2. Excessive heat burns the outside before the centre is done.
  3. Sharing utensils between raw and cooked food risks contamination.
  4. Adding seasoning before tasting can make the dish too salty.

Tips

Measure and arrange everything first; judge progress by colour, texture and safe centre doneness, not the clock alone.

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