Today, the telur pindang is widely spread throughout Indonesian archipelago, however it is found more prevalent in Javanese cuisine of Central and East Java, and also South Sumatra.
Despite sharing similarities with Chinese tea eggs that employs tea leaves, this Indonesian version favours the use of teak leaves, guava leaves or spared shallots skin instead.
The use of teak leaf as coloring agent might suggest its Javanese origin, since Java is famous for its teak wood for centuries.
The teak leaf is also used to give reddish color in Yogyakarta's gudeg, or even as dyeing material in traditional Javanese batik-making.
Indonesian cuisine favour the use of shallots than common onion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later.

The telur pindang is often served as part of tumpeng, nasi kuning or nasi campur.
In Yogyakarta, telur pindang often served with nasi gudeg or just steamed rice.
It is also part of Chinese Indonesian Lontong Cap Go Meh.
Those dishes, the tumpeng, nasi kuning, and lontong cap go meh, are important ceremonial dishes for each respective cultures, since eggs are traditionally symbolize fertility, regeneration and luck.
Today, the telur pindang is widely spread throughout Indonesian archipelago, however it is found more prevalent in Javanese cuisine of Central and East Java, and also South Sumatra. Despite sharing similarities with Chinese tea eggs that employs tea leaves, this Indonesian version favours the use of teak leaves, guava leaves or spared shallots skin instead. The use of teak leaf as coloring agent might suggest its Javanese origin, since Java is famous for its teak wood for centuries. The teak leaf is also used to give reddish color in Yogyakarta's gudeg, or even as dyeing material in traditional Javanese batik-making. Indonesian cuisine favour the use of shallots than common onion, and subsequently the peeled shallot skins are usually collected and spared as key ingredient to make pindang eggs later.
The telur pindang is often served as part of tumpeng, nasi kuning or nasi campur. In Yogyakarta, telur pindang often served with nasi gudeg or just steamed rice. It is also part of Chinese Indonesian Lontong Cap Go Meh. Those dishes, the tumpeng, nasi kuning, and lontong cap go meh, are important ceremonial dishes for each respective cultures, since eggs are traditionally symbolize fertility, regeneration and luck.
Telur pindang