Telur pindang

Telur pindang
Unpeeled telur pindang, hard-boiled eggs in spices
Place of originIndonesia
Region or stateJava and Sumatra
Associated cuisineIndonesia, Malaysia and Singapore
Main ingredientsEggs boiled in salt, soy sauce, shallot skins, and teak leaves
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Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from the Javanese cuisine of Indonesia, and common in Malaysia in Malay cuisine and Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaves, and spices. Due to its origins, it bears similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.

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