Ingredients
- 5 or more eggs, hard-boiled and peeled
- 100 grams granulated sugar
- 3 tablespoons soy sauce
- 500 milliliters hot water
Instructions
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Begin by heating the granulated sugar in a non-stick pan over low heat. Allow the sugar to melt and caramelize, forming a golden-brown syrup. Do not stir the sugar; just let it melt slowly to avoid burning.
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Once the sugar has fully melted and has turned a deep caramel color, carefully pour in the hot water. Be cautious as the mixture may bubble up.
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Stir the caramelized sugar into the water to create a syrup. Add the peeled hard-boiled eggs and soy sauce to the pan.
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Simmer the mixture over low heat, allowing the eggs to absorb the flavors and the sauce to thicken slightly. Adjust the color and flavor of the sauce to your liking by simmering for a longer or shorter time.
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Once the eggs have reached your desired taste and the sauce has thickened, remove the pan from the heat.
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Serve the Telor Kecap warm or at room temperature, as a delicious side dish or a flavorful addition to your meal.
Enjoy this savory and sweet Indonesian classic!