Marble / Tea Eggs (Telur Pindang)

Name: Marble / Tea Eggs (Telur Pindang)
Total time: 3600 s
Yield: 6 servings
Cuisine: American
Ingredients: 12 eggs; Water for boiling the eggs; 4 bay leaves; 2 tbsp palm sugar; 1 tsp salt; 6 star anise; 6 tea bags

Angela Mertoyono @tenshi

In my kitchen!

Every household has a specific recipe for this. My late mom used to make it with shallots' skins, guava leaves, and a bunch of spices. It's one of our favorites!

#12plates

Every household has a specific recipe for this. My late mom used to make it with shallots' skins, guava leaves, and a bunch of spices. It's one of our favorites!

#12plates

Angela Mertoyono @tenshi

In my kitchen!

Every household has a specific recipe for this. My late mom used to make it with shallots' skins, guava leaves, and a bunch of spices. It's one of our favorites!

#12plates

Every household has a specific recipe for this. My late mom used to make it with shallots' skins, guava leaves, and a bunch of spices. It's one of our favorites!

Saved

Ingredients

1 hour

6 servings

12eggs
Water for boiling the eggs
4bay leaves
2 tbsppalm sugar
1 tspsalt
6star anise
6tea bags

Saved

Steps

1 hour

1

Boil the eggs according to your preference. I boiled them for about 20 minutes.
2

Gently crack the eggs with a spoon.
3

Add water to the pan until it cover all of the eggs. Add the remaining ingredients. After it boils, simmer for 30 minutes or so.
4

You can eat the eggs right away. If you leave it overnight (you can put it in the fridge for 3-4 days), the eggs will be tastier.