Semur Telor – Braised Eggs

I love the sound of this recipe: a semur telor. This is a vegetarian egg recipe. The fried eggs are braised in a sweet soy sauce.

Nutmeg

Nutmeg is a very important spice in this semur. Every semur dish in Indonesia contains nutmeg. The word semur comes from the Dutch ‘smoor’ that means ‘to braise’. During colonial times the Dutch took nutmeg from Indonesia to sell all over the world. In a lot of old Dutch recipes nutmeg is used too. I think that’s why in every semur recipe nutmeg is used.

This recipe is enough for 4 people and is ready in 30 minutes.


Semur Telor #330 translated from Beb Vuyk’s Groot Indonesisch kookboek, page 276.

Ingredients

  • 4 eggs
  • 1 leek
  • 1 large tomato or 2 teaspoons of tomato puree
  • 2 tablespoons of butter
  • 1 dl broth

Herbs

  • 1 tablespoon of chopped onions
  • 1 chopped garlic clove
  • 1 tablespoon sweet soy sauce
  • nutmeg
  • pepper
  • salt
  1. Make fried eggs and fry on both sides.
  2. Sauté the onions and garlic in the remainder of the butter.
  3. Add the chopped leek and the tomato or tomato puree.
  4. Add the broth and soy sauce and finish the sauce with nutmeg, salt and pepper.
  5. Let the eggs simmer in this.

I love recipes like this; real simple ingredients that become an amazing flavor once combined. I start by frying my eggs in some butter and oil. I do not fry them on both sides. I think it is just not necessary

In the meantime, I cut my onion and spring onion into small pieces. I don’t use leeks today, because I have a lot of spring onion leftover; works fine too.

The soy sauce is, by the way, the sweetest soy sauce I know: soy sauce manis from ABC.

I remove the eggs from the pan and I fry the onions and the garlic in the same pan (and fat). Now the stock can then be added. I use half a vegetable stock cube for my 2 dl hot water.

I place the eggs back into the pan and then add the tomato puree with the soy sauce.

The nutmeg is important in this semur, so I go for a teaspoon, maybe a little more. I also add a 1/2 teaspoon of pepper and a 1/4 teaspoon of salt. Kecap is pretty salty, so be gentle with a lot of salt.

I let the sauce reduce. That doesn’t take long. I let the sauce simmer for about 3-4 minutes.

I serve my semur telor on a flat plate. That looks amazing. I squeeze some lime juice over it. This is not in the recipe, but it is summer, so I think lime juice is a delicious combination with this semur telor.

We eat our eggs with a terancam salad with Thai basil.

Like to see more Indonesian egg recipes like this? Check out this link.

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