Telur Pindang (Indonesian Braised Hard-boiled Eggs)
Learn how to make Indonesian version of the Chinese tea eggs, braised in aromatic spices, herbs, and seasonings in 3 simple steps.
- Prep time
- 5 min
- Cook time
- 1 hr 5 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 10 hard-boiled eggs (peeled or unpeeled if want to make marbled version)
- 4 cups water
- 4 bay leaves (or 8 dried bay leaves)
- 3 Kaffir lime leaves
- 3 inch galangal (thinly sliced)
- 3 bags black tea
- 1 tsp coriander powder
- 3 cloves garlic (peeled, smashed)
- 3 shallots (peeled, thinly sliced)
- 1 Tbsp coconut sugar (or gula jawa)
- 2 Tbsp kecap manis (Indonesian sweet soy sauce)
- 1 tsp salt
Instructions
- 1
Pour 1 cup of liquid in the inner pot of instant pot. Place the trivet in there. Carefully arrange 10 eggs on the trivet. Close the lid. Turn the pressure release valve to seal. Press pressure cooker then high pressure and set timer to 3 minutes for soft-boiled eggs and 5 minutes for hard-boiled eggs. Release pressure immediately when it's done cooking. Carefully remove the eggs and peel when they are cool enough to handle
- 2
Place eggs in a large pot (with a lid) and pour water in to cover the eggs. Bring the water to a boil. Cover with the lid. Turn off the heat and remove from the heat source. Let them sit for 7 minutes and then peel when they are cool enough to handle
- 3
I made half with marbled telur pindang and half the regular telur pindang. If you want to make a marbled pattern on the eggs, do not peel the shells. Instead gently create cracks all over the shells with the back of the spoon
- 4
Place the cooked eggs and the rest of the braising ingredients and aromatics in the pot. Pour in the water. Add more if needed to just barely cover the eggs
- 5
Bring to a boil and then cover and lower the heat to let the eggs braise for the next 1 hour
- 6
After 1 hour, the eggs should have picked up dark brown color from the tea leaves and seasonings. You can still let them soak in the braising liquid until the next day if you have the time. Otherwise, remove and can be served warm or room temperature
- 7
If you make the marbled version, peel off the shells and you should see the dark brown veins patterns on the eggs
- 8
Telur pindang can be kept in the refrigerator for up to 5 days