Telur masak hijau - spicy green eggs

Ingredients

• 6eggs, hard-boiled and peeled
• 5kaffir lime leaves
• 2 stalkslemongrass
• 1asam kandis
• 1 tspsalt
• 2 tsppalm sugar
• 350 mlwater
• ½ tsplime juice
• 2 tbspoil
• 5shallots
• 5 clovesgarlic
• 5green chillies
• 4candlenuts
• 2 cmginger
• 2 cmturmeric

Instructions

1. 1

   Make the paste

   Pound or grind the shallots, garlic, green chillies, candlenuts, ginger and turmeric to a fine paste.

2. 2

   Fry the aromatics

   Heat the oil in a pan. Add the paste, kaffir lime leaves, lemongrass and asam kandis, then fry for 5 minutes.

3. 3

   Add the eggs

   Add the peeled eggs and mix gently so they are coated with the paste.

4. 4

   Simmer until dry

   Pour in the water and add the salt and palm sugar. Cook until all the liquid has evaporated, then stir in the lime juice just before the end.

What are telur masak hijau?

Telur masak hijau means green-cooked eggs: hard-boiled eggs are coated in a paste made with green chillies and aromatics. The dish belongs to Indonesian cooking, where spice pastes are often fried to bring out their fragrance before liquid is added.

Here, the eggs simmer with lemongrass, kaffir lime leaves and asam kandis. The liquid cooks away, leaving the eggs coated in the concentrated, savoury paste.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1750 calories, 0g protein, 0g carbs, 0g fat.

The eggs provide most of the protein and fat, while the palm sugar contributes some carbohydrate; the oil and candlenuts also add fat. Serve with a measured portion of rice and add vegetables such as cucumber or greens to round out the plate.

The green chilli paste

Paste: grind the shallots, garlic, chillies, candlenuts, ginger and turmeric as finely as you can. A fine texture helps the paste fry evenly and cling to the eggs.

Heat: fry the paste for the full 5 minutes with the leaves, lemongrass and asam kandis. Keep it moving if it begins to catch on the pan.

Aromatic ingredients

Citrus: kaffir lime leaves and lemongrass bring a fragrant, fresh note, while the small amount of lime juice goes in at the end. Bruising the lemongrass before cooking can help release its aroma.

Sourness: asam kandis gives the sauce a tart edge. It is a distinct ingredient, so avoid substituting it with extra lime juice during the simmer.

Simmering and texture

Gentle mixing: add the eggs after frying the paste and turn them carefully so they do not break. Their surfaces should pick up some of the spice mixture.

Doneness: simmer until the water has evaporated and the sauce sits on the eggs rather than pooling around them. Stir in the lime juice just before the end to keep its flavour bright.

How to serve the eggs

Rice: serve the eggs with steamed rice, which works well with the spicy, savoury coating. Add the eggs and paste alongside the rice so each portion gets some sauce.

Fresh sides: cucumber or lightly cooked greens offer a mild contrast. Keep extra chilli or a sharp sambal on the side for anyone who wants more heat.

Planning the cooking

Preparation: have the eggs boiled and peeled before starting, and grind the paste in advance if convenient. Once the paste is in the pan, the remaining stages follow in sequence.

Pan choice: use a pan wide enough to hold the eggs in the paste without crowding them too tightly. This makes it easier to turn them gently as the liquid cooks down.

Recipe notes & tips

• Grind the paste finely for an even coating on the eggs.
• Bruise the lemongrass before adding it to the pan.
• Keep the heat moderate while frying so the paste does not scorch.
• Turn the eggs gently to help keep them intact.
• Wait until the liquid has evaporated before adding the lime juice.

Variations

• Adjust the heat: use fewer green chillies for a milder paste.
• Add vegetables: simmer green beans in the sauce until tender.
• Use smaller eggs: quail eggs make bite-sized portions; reduce handling to avoid breaking them.
• Serve with noodles: spoon the eggs and paste over cooked noodles instead of rice.
• Boost the citrus: add a little extra lime juice at the table for a sharper finish.

Common mistakes to avoid

• Coarse paste: grind the ingredients more finely so the sauce coats the eggs evenly.
• Scorched aromatics: lower the heat and stir the paste while it fries.
• Broken eggs: mix gently and use a wide spoon to turn them.
• Watery sauce: keep simmering until all the liquid has evaporated.
• Lime added too early: stir it in just before the end as directed.

How to store

Refrigerate leftovers in a covered container for up to 3 days. Reheat gently in a pan with a splash of water, just until hot, taking care not to break the eggs.

Frequently asked questions