Pindang Egg Recipe

Eggs are one of the easiest foods to process. Not surprisingly, there are many variations of foods that use eggs. Eggs are also often processed into ready-to-eat dishes, such as salted eggs. In addition, there is another variation of ready-to-eat eggs, namely pindang eggs. Actually, these eggs come from China. There, pindang eggs are known as tea egg or marble eggs . This is because the brown color of the eggs comes from the tea water. In Indonesia, pindang eggs are boiled with teak leaves, guava leaves, or onion skins. These three ingredients are what give the egg a brown color. In China, these eggs are used as a snack. While in Indonesia, pindang eggs are often used as a side dish. In Yogyakarta, pindang eggs are eaten warm and krecek.

Ingredients

Chicken eggs - 7 eggs
Onion skin - 2 handfuls
Garlic peel - 1 handful
Bay leaf - 4 pieces
Galangal, bruised - 1 segment
Teabags - 3 bags
Salt - 2 tsp
Water for boiling - 1.5 liters
See Mother's Recipe Version

Plans

In a saucepan, boil the eggs with bay leaf, galangal, salt, onion skin, and garlic peel.
When it boils, add the tea bags. Cook until the eggs are cooked. Remove the eggs. Chill.
To make marble-patterned eggs, crack the egg shells with a spoon. Set aside. To make the eggs dark brown, peel all the eggshells. Set aside.
Put all the eggs back into the pot, bring to a boil. Turn down the fire.
Continue the boiling process for an hour or so. Turn off the fire. Let it cool. Remove the eggs and peel.
Ready to be served.
1. To get a rather large amount of onion skin, it can be collected from the rest of the cooking every day.

What kind of egg seasoning?

Pindang soy sauce egg recipe 6 chicken eggs, boiled. 2 bay leaves. 2 cm galangal, crushed. 4 cloves garlic, burnt, thinly sliced. 6 red onions, burnt, thinly sliced. 3 green chilies, burnt, cut into pieces. 3 pieces of red chili, burnt, cut into pieces. 3 tablespoons of sweet soy sauce. Other Items•

How do you make scrambled eggs?

How to make: Boil chicken eggs, guava leaves, teak leaves, onion skin, galangal, bay leaves, salt, and water until half cooked. Remove the egg, crush the shell until it cracks. Boil again until cooked over low heat. Pindang eggs are ready to eat.

How long to boil a pindang egg?

Making Pindang Eggs After the water boils, reduce the heat and add the boiled eggs and cook for 45 minutes until the eggs turn blackish brown. Once cooked, remove and set aside.

How long do pindang eggs last? Pindang eggs can last up to 2 weeks.