When I'm putting together a Dutch rijstbuffet (Asian buffet) for a party, this is one of the dishes I love to add to the table. These Indonesian eggs simmer in a coconut sauce with lemongrass, sambal, ginger, turmeric and galangal. The sauce reduces until it clings to the eggs and gives them a lovely yellow color.
Boiled Eggs in Indonesian Coconut Sauce
This recipe brings back such a clear memory for me. When I was young, one of our neighbors was married to an Indonesian man. At every birthday party, there was a table full of Indonesian dishes. I could smell the cooking all week, and honestly, that was half the fun.
Out of all those plates, these eggs were always my favorite. I still love this recipe for the same reason now. It looks special on the table, but it doesn't ask much from you. Once the eggs are boiled, the pan does most of the work. That makes it such a handy dish for a party buffet.
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Why you'll want to make this recipe
This is a smart recipe for days when you want something flavorful on the table without adding a lot of last-minute work. You boil the eggs, simmer the sauce, and let the eggs gently cook in it while you spoon the sauce over the top. That's it.
It's a good recipe to keep in your back pocket when you're planning a Dutch rijstbuffet (Asian buffet) and want one more dish that feels a bit special. It's also a good one to make ahead. You can prepare it a day before and warm it gently before serving. And because the sauce reduces and clings to the eggs, it feels like a real finished dish, not just boiled eggs with a sauce poured over them.
When this recipe is a great choice
This recipe fits best as part of a rijstbuffet for a party. I also like it for lunch, or as an extra protein dish next to dinner. If you want a dish that smells amazing while it cooks, can be made ahead, and doesn't need much hands-on work, this is a very good choice.
Serve it as part of a rijstbuffet (Asian buffet), for lunch or as an extra protein dish with dinner.
What you'll need
Exact amounts are in the recipe card below.
Here's what goes into these Indonesian eggs in coconut sauce:
- Eggs: The base of the recipe. Use eggs that are a few days old if you can, because they usually peel a bit easier when they are hard-boiled.
- Creamed coconut and water: This forms the coconut base for the sauce.
- Vegetable stock: Thins the sauce and adds extra depth. You can use homemade vegetable stock.
- Onion and garlic: Give the sauce its savory base.
- Sambal: Adds heat. This recipe does have some spice.
- Ginger: Brings warmth to the sauce.
- Turmeric: Gives the sauce color and flavor.
- Galangal powder: Adds that distinctive Indonesian-style warmth.
- Lemongrass: Freshens the sauce and gives it that lovely fragrant smell.
How to make this
You'll find the full, step-by-step recipe card below.
- Step 1: Boil the eggs for 10 minutes, then let them cool to room temperature. Peel them once they are cool enough to handle.
- Step 2: Add the creamed coconut, water, stock, sambal, onion, garlic, ginger, turmeric, and galangal to a sauté pan. Bruise the lemongrass and lay it on top. Bring it to a boil and let it cook for 10 minutes.
- Step 3: Use a skewer to prick small holes in the peeled eggs. That helps the sauce get into the eggs while they simmer.
- Step 4: Lay the eggs in the sauce and spoon some of the sauce over them. Let everything simmer for 20 minutes. Spoon the sauce over the eggs every 5 minutes. Keep an eye on the pan so the sauce doesn't cook dry. It's ready when the sauce has thickened slightly, clings nicely to the eggs, and the eggs have taken on a yellow color.
Top Tips
- Keep an eye on the pan during the last part of cooking, that the sauce won't reduces too far. The sauce should thicken a little and cling to the eggs, but it should not cook away completely. The eggs will also turn yellow from the sauce.
- Spoon the sauce a few times over the eggs. That little step really matters here. It helps the eggs take on more flavor.
- Eggs that are a few days old are often easier to peel than very fresh ones.
- This sauce has got some heat because of the sambal. The coconut and stock soften that a bit, so the sauce stays balanced.
- You can make it a day ahead and warm it gently before serving.
- As part of a Dutch rijsttafel or Asian buffet, 1 to 2 eggs per person works well.
What to serve with it
I mostly serve these eggs as part of a rijstbuffet for a party. They go well with:
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Ingredients
- 10 eggs, size L
- 3 oz creamed coconut, and ⅞ cup (200 ml) water
- 1 cup vegetable stock
- 2 tablespoons onions, finely chopped
- 1 clove garlic, finely chopped
- 1 teaspoon sambal oelek, eg red pepper paste
- 1 teaspoon ground ginger
- 1 teaspoon ground turmeric
- 1 teaspoon galangal powder
- 1 stalk lemongrass
All my recipes are written both in Metric (gram / ml) and US Customary (cups / pounds). Here you can select which type of amount you would like to see.
Instructions
- Boil the eggs for 10 minutes in boiling water. Let them cool to room temperature.10 eggs
- Add the creamed coconut, water, stock, onion, garlic, sambal, ginger, turmeric, and galangal to a sauté pan. Bruise the lemongrass and lay it on top.3 oz creamed coconut, 1 cup vegetable stock, 2 tablespoons onions, 1 clove garlic, 1 teaspoon sambal oelek, 1 teaspoon ground ginger, 1 teaspoon ground turmeric, 1 teaspoon galangal powder, 1 stalk lemongrass
- Bring the sauce to a boil and let it simmer for 10 minutes.
- Peel the eggs. Use a skewer to prick small holes in them, so they can take on more of the sauce.
- Lay the eggs in the sauce and spoon some of the sauce over them.
- Let them simmer for 20 minutes, spooning sauce over the eggs every 5 minutes. Keep an eye on the pan so the sauce doesn't cook dry. The sauce should thicken slightly and cling to the eggs.
Notes
- Fridge: Store the eggs covered in the refrigerator.
- Reheat: gently over low heat so the sauce warms through without reducing too far.
Nutrition
Nancy says
Rengdan curry is so delicious and eggs are the best part! Why no make a big batch right?
Andréa says
I couldn't agree more 😉