Tuesday, October 4, 2011

Marble Hard Boiled Eggs a.k.a Telor Pindang

4 cups (1 liter) water
12 large eggs

1 cinnamon stick
3 star anise
6 tablespoon soy sauce
3 teaspoon dark soy sauce
1 teaspoon Chinese five spice powder
1 teaspoon sugar
1 teaspoon salt

Add 4 cups (1 liter) of water to a pot and gently drop in the eggs. Make sure the water covers the eggs. Bring the water to boil over high heat. Boil until the eggs are cooked, about 10 minutes.

Remove the hard-boiled eggs from the boiling water and rinse them with cold running water. Using the back of a teaspoon, gently tap the eggshell to crack the shell. Discard the water in the pot.

Add the rest of the ingredients and return to a boil.

Transfer the eggs to the pot and boil the eggs at a low heat. Simmer the eggs for at least 1 hour.

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