Telur Pindang - Indonesian Braised Eggs

Method3 steps · about 1 hr 15 min

1. 1

   Step 1: Place all ingredients in a saucepan and bring to a boil.

   Uses 12 hard-boiled eggs, peeled · 2 black-tea bags · 2 cloves garlic, minced · 50 g shallot OR onion, sliced · 2 Indonesian bay leaves (Indonesian: daun salam) · 4 kaffir lime leaves (Indonesian: daun jeruk) · 1 stalk lemongrass, bruised · 600 ml water

2. 2

   Step 2: Reduce to a gentle simmer and cook uncovered, turning the eggs every 10 minutes so they brown evenly. Continue until the sauce has reduced and the eggs are dark brown; keep checking as the liquid concentrates so it does not scorch. The source estimates about 1 hour of cooking overall.

   Turn and check braising eggs (repeat interval) · 10 minUses boiling hard-boiled eggs with black tea, aromatic herbs and sweet-soy braising liquid

3. 3

   Step 3: Turn off the heat. Remove the spent tea bags, lemongrass and whole aromatic leaves, transfer the finished braised eggs to a serving dish and serve immediately.

   Uses dark-brown tea-braised eggs in reduced sweet-soy sauce