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Rendang Telur: Egg Rendang

Rendang Telur: Egg Rendang (Boiled Eggs Braised in Spiced Coconut Milk)

  • Author: Nunuk Sri Rahayu
  • Prep Time: 30 minutes
  • Cook Time: 1 hour
  • Total Time: 1 hour 30 minutes
  • Yield: 4 1x
  • Category: Poultry
  • Method: Braising
  • Cuisine: Indonesian
  • Diet: Halal


Egg rendang is similar to the classic beef rendang, except the beef is replaced with hard boiled eggs. Equally delicious, with a faster cooking time, and suitable for ovo-vegetarians (people who eat eggs but not meat).


  • 8 hard boiled eggs, peeled
  • 8 small shallots, peeled, chopped
  • 3 cloves garlic, peeled, chopped
  • 5 big red chillies, chopped
  • 2 cm fresh ginger, peeled, chopped
  • 3 cm fresh galangal, bruised
  • 1 tbsp tamarind extract
  • 1 lemongrass, bruised. Knotted
  • 3 kaffir lime leaves
  • Salt to taste 
  • 800 ml coconut milk
  • 5 tbsp vegetable oil


  1. Fry the hard boiled eggs briefly until golden brown (around 2 minutes each side), set aside.

    Fry the hard boiled eggs

  2. Blend into a fine paste: shallots, garlic, red chillies and ginger.
  3. Heat 2 tbsp oil in a wok over medium high heat, then sauté the spice paste until fragrant, around 4 minutes.
  4. Add galangal, lemongrass, kaffir lime leaves and tamarind extract.

    Add the herbs

  5. Add salt.
  6. Add the coconut milk.

    Add the coconut milk.

  7. Add the eggs.

    Add the eggs.

  8. Cook over medium heat, and stir constantly to avoid the coconut milk breaking up, 30-45 minutes.
  9. Transfer to a serving plate.


  • Rinse the hard boiled eggs under cold water immediately after boiling it to make them easier to peel.
  • Some people like their rendang dry, and others with a gravy. It’s a personal preference. Feel free to stop the cooking process according to your liking.

Keywords: Spicy, Common Ingredients, coconut