Gulai Telor – Indonesian poached eggs

I love poached eggs, especially in an Indonesian recipe. The eggs suck in all the flavor of the herbs and the santen (coconut cream) creates the creamy sweetness that goes so perfectly with smooth egg yolk.

Goelai of Poached Eggs III (Bandjarmasin) #328 translated from Beb Vuyk‘s Groot Indonesisch Kookboek, page 275.

Ingredients

4 eggs
1/8 block santen (coconut cream)
2 cups water or broth

spices

3 tablespoons of chopped onions
2 chopped green chilies
1/2 teaspoon of turmeric
salt

Boil the water with the salt, the santen and turmeric. Add when the santen is dissolved, onions and chilies to it. Poach gently in this sauce the eggs, one by one and let them simmer for 10 minutes.

I did not leave the eggs in the broth for 10 minutes but took them out in about 5 minutes. I love poached eggs semi-soft.

I used red peppers and removed the seeds. I added (green) spring onions as garnish for an extra Chrismassy effect.

To poach eggs is not difficult. There are a few ways. Here’s a clear instruction by Jami Oliver.