Marbled Indonesian Stewed Eggs (Pindang Telur Ayam Marmer)
This traditional Indonesian recipe for Marbled Stewed Eggs, or Pindang Telur Ayam Marmer, combines the rich flavors of aromatic spices and tea with eggs for a deliciously unique dish that can be enjoyed warm or at room temperature. Ideal for those following a keto diet, this dish offers a flavorful alternative to standard egg recipes.
Ingredients:
- 5-6 large eggs
- 2 handfuls of red onion skins
- 1 handful of garlic skins
- 4 fresh bay leaves
- 1 piece of galangal, crushed
- 3-4 green tea bags
- 2 teaspoons Himalayan salt
- 1.5 liters water
Instructions:
-
Prepare the Eggs:
- Place the eggs in a large pot. Add the bay leaves, crushed galangal, Himalayan salt, red onion skins, and garlic skins.
- Pour in the 1.5 liters of water and bring to a boil over medium-high heat.
-
Add Tea Bags:
- Once the water reaches a boil, insert the green tea bags into the pot. Reduce the heat and allow the mixture to simmer gently until the eggs are cooked through.
-
Crack and Steep:
- Remove the eggs from the pot and let them cool slightly. Once cool enough to handle, gently crack the eggshells with the back of a spoon to create a marbled effect.
- Return the cracked eggs to the pot with the remaining spices and tea. Simmer on low heat for at least an hour, allowing the flavors to fully infuse into the eggs.
-
Cool and Serve:
- After simmering, turn off the heat and let the eggs cool in the pot. This step allows the eggs to soak up more of the spiced tea mixture, enhancing their flavor.
- Once cooled, remove the eggs from the pot and peel off the shells.
-
Serving Suggestions:
- The eggs can be served immediately or stored in the refrigerator for later. They make a great snack or a flavorful addition to a meal.
Enjoy the savory, umami-rich taste of Pindang Telur Ayam Marmer, a delightful twist on traditional stewed eggs that is sure to impress.
