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Opor Telur - Eggs in Creamy Coconut Milk Sauce

I have a weird habit of making lots of hard boiled eggs at a time and slowly finish them throughout the coming days. I kinda like eating plain hard boiled eggs, but sometimes I will muster some willpower and make yummy dishes out of them, this opor telur is just one of them. And, if you start from having said hard boiled eggs ready to go, this dish is gonna be a breeze to make. It is one of those dishes where you dump everything in a pot and let it cook until ready, just occasional stir is required. ♥

Opor Telur - Eggs in Creamy Coconut Milk Sauce
Opor Telur - Eggs in Creamy Coconut Milk Sauce

Opor Telur - Eggs in Creamy Coconut Milk Sauce

5.0 from 1 reviews

Author: Anita Jacobson




Prep Time: 15 mins

Cook Time: 30 mins

Total Time: 45 mins

Serves: 6

Print Recipe


  • 2 tablespoon oil
  • 2 bay leaves (Indonesian: daun salam)
  • 400 ml coconut milk (Indonesian: santan)
  • 1 1/2 teaspoon salt
  • 1 teaspoon sugar
  • 6 hard boiled eggs (Indonesian: telur rebus)
  • Grind the following into spice paste
  • 6 shallots (Indonesian: bawang merah)
  • 4 cloves garlic (Indonesian: bawang putih)
  • 4 candlenuts (Indonesian: kemiri)
  • 1 inch galangal (Indonesian: lengkuas)
  • 1/2 teaspoon coriander powder (Indonesian: bubuk ketumbar)
  • 1/2 teaspoon ground white pepper (Indonesian: bubuk lada)


  1. Heat oil and sauté spice paste and bay leaves until fragrant.
  2. Pour the coconut milk and season with salt and sugar. Bring to a boil.
  3. Add hard boiled eggs into the pot and cook until the sauce has reduced and thickened into a creamy sauce, stir occasionally. The sauce should be able to coat the eggs at the end of the cooking process.
  4. Turn off heat and serve with steamed white rice.
Indonesian Pantry
Indonesian Kitchen


  • Milky Milky says:

    Yummy coconutty egg dish- the flavors permeated the eggs nicely. Don't let the pale color fool you- it's max fragrant and flavorful. I halved the recipe since I was using up a small bit of coconut milk- I think I could have gotten away with adding an extra egg hahah. I'm sure it would still work if I'm feeling stingy on the ingredients to halve the sauce for the same number of eggs, it just depends on the depth/size of the cooking pan (or if I'm in the mood for loads of sauce).

    This recipe suits many needs: a meatless recipe, an exciting way to eat eggs, a side dish, a light meal, non-spicy, etc. I bet it's also super amazing with deep-fried-boiled-eggs, but I was too lazy to fry 'em this time (usually I fry them and just smother them in store-bought sambal). All in all, very easy and tasty!!

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