 Unpeeled telur pindang, hard boiled eggs in spices | |
| Place of origin | Indonesia[1] |
|---|---|
| Region or state | Java and Sumatra |
| Associated cuisine | Indonesia, Malaysia and Singapore |
| Main ingredients | Eggs boiled in salt, soy sauce, shallot skins, and teak leaf |
Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from Javanese cuisine, Indonesia, and popular in Malay as well as Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaf, and other spices. Due to its origins, it bears striking similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves[2] or guava leaves[3] as dark brownish coloring agents.
- ^ "Indonesian Marbled Hard Boiled Eggs or Telur Pindang". Food.com. Retrieved 12 March 2015.
- ^ "Pengolahan Jamur Komersial, Jahe Instan, Ikan Asap, Telur Pindang" (PDF) (in Indonesian). Jurusan Teknologi Pangan dan Gizi-IPB. pp. 103–104. Bogor. Archived from the original (PDF) on 2014-04-13.
- ^ Prasetyo (2011). "Teknik Pengawetan Telur" (in Indonesian). Peternakan (Animal-Husbandry).