The vendors of kerak telor are easily the most ubiquitous during the annual Jakarta Fair and it has also become a must-have menu item for visitors at the event.

The kerak telor vendor puts a small amount of ketan (English: sticky rice) on a small wok pan and heats it on the charcoal fire.

The spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and fried shallots are sprinkled upon the omelette.

According to the gastronomy expert, Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying.

[1] In modern times, kerak telor vendors are no longer dominated by native Jakartans; some of them come from Padang, Tegal, Garut, and Cimahi.