Telur pindang

Telur pindang or pindang eggs are hard-boiled eggs cooked in the pindang process, originating from the Javanese cuisine of Indonesia, and common in Malaysia in Malay cuisine and Palembang cuisine. The eggs are boiled slowly in water mixed with salt, soy sauce, shallot skins, teak leaves, and spices. Due to its origins, it bears similarities with Chinese tea eggs. However, instead of black tea, this version uses leftover shallot skins, teak leaves or guava leaves as dark brownish coloring agents.

Description: Wikipedia — Telur pindang, CC BY-SA 4.0