Pindang eggs (sweet soy braise)

Boiled eggs re-simmered in sweet soy until the colour penetrates — keeps better than plain eggs.

Method

Boil eggs 10–12 min, peel.
Re-simmer in sweet soy + palm sugar + bay leaf + water 30–40 min low heat until the liquid shrinks and the eggs turn brown.
Roll occasionally for even colour — proper pindang is brown right through the white.

Quality & safety

Cooked pindang keeps longer than plain boiled eggs — sugar + double boiling lowers water activity. Still serve ≤6 h; refrigerate leftovers ≤4 °C.

Production scaling

Eggs linear ×N plus 3–5% breakage; sweet soy/sugar f=0.9. Use a wide shallow pot so all eggs sit in the braising liquid — deep stacking creates colour bands.