Gulai with boiled eggs

326-goelai-van-gekookt-eiThis is a fantastic vegetarian dish. Beb’s gulai with boiled eggs (telor) is creamy and well flavored because of the broth. I use vegetable broth, but you can also experiment with beef or chicken.

Below I explain the recipe in text and with images. You can also watch the video I’ve made about this vegetarian egg recipe.

This dish is enough for 3 people and ready in 30 minutes.

Gulai with boiled eggs #326 translated from Beb Vuyk’s Groot Indonesisch Kookboek, page 274.


4 eggs
1/8 block of santen (coconut cream)
3 dl of water or broth


3 tablespoons of chopped onions
2 chopped cloves of garlic
1 teaspoon of sambal ulek
1 teaspoon ground ginger
1 teaspoon of galangal (laos)
1/2 teaspoon of turmeric (kunjit)
1 teaspoon asem water made from a piece the size of 1/2 a walnut.

Boil the eggs 3 1/2 minutes; they should not be too hard. Peel them carefully. Rub onions, garlic, sambal, ginger, turmeric and galangal with salt and asem water into a paste. Bring the stock to the boil with the block of santen. Add the herbs and spices mix to it and the peeled eggs. Let it all simmer a few minutes more.


I have no sambal ulek anymore, so I add a chili pepper to my spice mix. Sambal ulek is super easy to make. Check here how I do it.

The recipe says to use ‘1/8 block santen’ (coconut cream), but you can also use coconut milk. I use about 200 ml for my 6 eggs.

Asem is tamarind. I buy already filtered tamarind in a jar at my Asian shop.

I use more eggs (6) because friends come over for dinner!


In the video my daughter Loulou rubs the spices together in the cobek (mortar) but a blender works fine too.

I add the herbs, onions, garlic and asem in a jug and mix it with the emersion blender very briefly.


Meanwhile, I bring my broth together with the coconut milk, to the boil. My eggs are done already. I’ve cooked them for 3,5 minutes.


The herb paste can go through the coconut sauce now.


I also add a little fresh ginger. I just love ginger and this adds just a little more fresh ginger flavor ;-).


The eggs can go in now. I let it simmer for a few minutes and my gulai telor is done! Selamat makan!


Beb Vuyk, best known for her Groot Indonesisch Kookboek (Big Indonesian Cook Book), was much more than a great cook. She belongs to the most important Dutch-Indonesian (Indo) writers and journalists of her time. Check this out.

You may also like...

1 Response

  1. Lee Thayer says:

    This sounds really good, on my to cook list. Thanks, Pauline, when I prepare this I will return here and post my results.

Leave a Reply

Your email address will not be published. Required fields are marked *