Ingredients
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4 eggs
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3 teaspoons salt
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4 bay leaves
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4 guava, leaves (if available)
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2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
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1/2 teaspoon cumin, ground
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1/2 teaspoon coriander, ground
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1 teaspoon turmeric, ground
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3 black tea bags
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2 red onions, only red peel of (optional for more reddish color)
Instructions
- Wash your eggs!
- Combine all ingredients (without black tea bags) in a saucepan.
- Bring slowly to a boil with enogh water to cover them.
- After 10 minutes lift the eggs out and place in cold water.
- When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
- Return eggs in the pot; add teabags.
- Continue to boil until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours. Stir occasionally during cooking time!
- Peel eggs and, if possible, serve with Indonesian dishes.