TELOR PINDANG (BRAISED EGG)
This style of braised eggs are common in this universe. Of course, every country cook it differently. In Indonesia, we braise it with a bunch of shallot's skin and guava leaves. But in China, they will braise the egg with black tea and other chinese herbs.
The uniqueness of this braised egg is after the eggs are completely boiled into hard boiled eggs, we should crack the eggshell. Then, reboil it again so when we peel off the eggshell we can see the brown trails where the crack is. But some people wouldn't crack the eggshell, they just peel off the eggshell and reboiled the egg so the whole eggs will be brown instead of white color.
In Indonesia, this braised egg included in our traditional food. We can eat it as a snack, or as toppings for some traditional Indonesian foods such as Timlo Solo (Meat and Vegie Soup), Gudeg Jogja (Green Jackfruit Sweet Stew), etc. But, in China, they treat this egg as a snack. And it is pretty easy to find them, because they are sold as street foods. I remember when I was studied in China, at night along the way from my apartment to my campus were transformed into night market, so there were lots of people who are selling fruits, foods, clothes, toys, etc. And surely this chinese braised eggs is one of them who sold at the night market.
As for me, since I can't find guava leaves so I combine this 2 countries way of braising the eggs *that is the beauty of cooking by yourself, you can be creative as much as you want as long as the taste doesn't go too far from the original taste if you care the authentication :)*. For sure, I still put more "Indonesian herbs" in my recipe so it still legit to call it "Indonesian Braised Egg" :). I guess this recipe is helping you guys who lived in the country which doesn't have/hard to find guava leaves ;).The taste is similar than the one use guava leaves.
Telor Pindang (Braised Egg)
6 large eggs
Shallot's skin from 8 cloves of shallot
4 cloves of shallot, finely sliced
1 cloves of garlic, chopped
5 bags of dark tea (any brand will do but should be dark)
1 liter boiling water
3 pieces bay leaves
3 tbsps Indonesian sweet soy sauce
2 tsps salt
1/2 tsp white pepper
In a saucepan, combine water and dark tea. Let the tea bags sitting in the boiling water for 5 minutes until the water become dark brown. Discard the tea bag. Add in shallot's skin, shallot sliced, garlic, bay leaves, Indonesian sweet soy sauce, salt and pepper. Boil it over high heat. Add in eggs. And boil it for 7 minutes or so and make sure the eggs are covered by the tea mixture so it will boiled evenly. Remove the eggs and crack the eggshell (Just crack it! Don't peel it!). Dump it back into the tea mixture. Reboil it for another 7 minutes over low heat.
Soak the eggs in the cold water for an easy peeling and smooth egg. Ready to serve.