Telur Rendang (Eggs in Rendang Sauce)
Blistered boiled eggs simmered in a thick, spiced coconut rendang sauce, simple, cheap and deeply flavoured.
Made with Rendang paste. Make a batch of the base first, then this takes minutes. Skip to the method
- Time40 min
- LevelEasy
- Costabout £1.46 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
Tick what you need to buy. It goes on your shopping list.
Method
- 1
Lower the eggs into a pan of boiling water and cook for 9 minutes. Cool in cold water, then peel.
9 min - 2
Heat 2 tbsp of the oil in a frying pan over a medium high heat. Fry the peeled eggs for 3 to 4 minutes, turning, until the whites blister and turn golden. Set aside.
3 min 30 s - 3
In a wide pan, heat the last tbsp of oil and fry your ready made rendang paste (see the base recipe) for 2 minutes. Add the potatoes, coconut milk, lime leaves, tamarind and 100 ml of water.
- 4
Simmer gently for 15 minutes until the potatoes are tender and the sauce has thickened.
15 min - 5
Put the eggs into the sauce and simmer for 5 minutes, spooning the sauce over, until coated and the sauce clings.
5 min - 6
Cook the rice following the packet. Serve the eggs and potatoes in the sauce with rice and cucumber slices.
Tips
- Dry the peeled eggs well before frying so the oil does not spit, and use a lid or splatter guard if it does.
- Blistering the eggs gives a chewy skin that grabs the sauce. It is worth the extra few minutes.
- Hard boil the eggs a day ahead and keep them in the fridge in their shells if you want a faster supper.
Storing and freezing
Keeps 2 days in the fridge in a covered container once cooled within 2 hours. Reheat once until steaming hot all the way through. Eggs do not freeze well in the sauce, so freeze only the sauce.
Questions
Can I make this vegan?
Not with eggs. For a vegan version use the same sauce with fried firm tofu cubes or chickpeas, or follow the mushroom rendang recipe.
Is telur rendang a real dish?
Yes. Eggs cooked in a rendang style sauce are a popular home dish in Indonesia and Malaysia, especially when you want something quicker and cheaper than meat.
How do I get the sauce thick?
Simmer uncovered and stir often. If it is too thick before the eggs are ready, add a splash of water. If too thin, raise the heat for the last few minutes.
More made with rendang paste
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.