CTelur Pindang - Dark Egg
Preparation time: 15 minutes
Total cooking time: 1 hour
Ingredients
10 raw eggs
2 salam leaf or bay leaf
3 small slices of fresh galangal
1 teabag
1 tbs salt
50g dark palm sugar
1 tbs kecap manis
3 eschallots (pounded/finely chopped)
1 tsp coriander seeds (powder)
1 tsp chicken stock (powder)
Cooking Method:
- Place eggs and ingredients in a pot and cover with water
- Boil eggs with all other ingredients in the pot for 20 minutes
- Turn the stove off, lift eggs out into a bowl, pour cold water and peel eggs, put aside
- Filter the broth with a tea bag, and pour the clear broth back into the pot. Put the eggs into the filtered broth and continue boiling the eggs for another 40 minutes until they turn dark brown. Add more water if necessary, to make sure the eggs are covered.
- Leave the eggs in the broth to cool down for about an hour. The eggs should noticeably darken.
Tips:
- The longer you boil the eggs in the broth, the darker it gets.
- To achieve a marbled coloration of the egg, instead of peeling the egg, simply crack the eggshell all around the egg and leave the cracked eggshell on during the boiling in the filtered broth.