Telur Pindang ( Javanese Tea Eggs)

Telur Pindang for #fareastfridayfeast to complete the post from last week. If you see the feast from last Friday, you want to save this!

Jump to recipe here.

The term pindang refer to the cooking process of boiling the ingredients in salt together with certain spices that contains tannin, usually soy sauce, shallot skin, guava leaves, teak leaves, tea or other spices common in Southeast Asia (wiki). It is a cooking method that is originated from Java- Indonesia.

Not only the process gives the food a dark brown color and aromatic flavor,it also acts as a preserving agent for the proteins (egg and fish)

Since guava and teak leaves are not available North America, I used black jasmine tea, shallot’s and onion’s skins as the sources for tannin.  

Although similar to Tea Eggs, Telur Pindang is mellower, and lighter in taste, in comparison to Chinese tea eggs, that are often spiced with bold flavours such as star anise, cloves, etc.They are sweet, savoury and floral ( I love that hint of jasmine tea, but any black tea with strong tannin will do). So perfect with coconut rice/ curried sauces, lontong cap go meh ( as seen on last week's post) or just on it's own.

Traditionally, the egg is boiled for hours to absorb the broth. I do my long marinate for 1-2 days in the fridge after boiling the egg on a shorter time, to keep the yolk in a slightly jammy consistency that I like. Of course doing it my way doesn’t preserve the eggs, for a longer time. They do keep in a fridge for a good week, and it serves our tastebuds!

What is your favourite way of eating eggs?

Here is the recipe for you to try, and when you do please tag me@milkofthykindness.

Enjoy Xx!