Marbled Egg

Marbled egg is called Pindang Telor by Indonesian, if I am not mistaken, I think this is one of the Chinese influenced dish enjoys by many Indonesian. The Chinese version however is quite different because they are using a completely different spice and herbs. The only similarity is its cooking technique.
This kind of egg is very commons to cook on a special occasions or celebrations as a side dish. Back home my mom still making this if they have something to celebrate or we call it SYUKURAN (a special occasion of thanking God for all His Blessing by inviting people to enjoy some traditional dishes). And afterward they usually going home with a box of rice and so many side dishes, and this kind of egg is one of them.

Traditionally to cook this egg you'd need lots of red onion's skins and guava leaves to add some unique colors. But since I am lack of the guava leaves I am using teabag instead, works great!!
I enjoy this egg with some rice porridge or some Nasi Uduk (Indonesian Fragrant Rice).

MARBLED EGG (Pindang Telor)

1 dozen of eggs (or more)
Red onion's skins (as much as you have)
5 cloves of unpeeled garlic (whacked)
1 bay leaf
2 big slices of galanga
1 teaspoon turmeric powder

Method :

Boil the eggs with all of the other ingredients until the egg is cooked, turn the heat off, set aside and let it cool. Crack the egg shells but do not peel it, just enough so the juice can get trough and give its marbled pattern and color.
Reboil for another hour or so until the colors turned much darker. Set aside and let it cool, ready to serve.

I also put this egg in my son's bento, you can check it out here.