The Pindang eggs, a boiled eggs using certain tanners, have a distinctive characteristic i.e., taste, aroma, and texture and more durable than ordinary processed eggs. This study was aimed to determine the effect of the addition of different tanners and storage time on the color and flavor characteristic of Pindang chicken eggs. the experiment was conducted according to a completely randomized design with factorial pattern of 3×4. The First factor was the type of tanners material (guava leaves, teak leaves and combination of guava and teak leaves). The second factor was duration of storage (0, 7, 14 and 21 d, respectively). Color and flavor properties of pindang eggs were analysed descriptively based on the panelist perception of color or flavor scale used during the experiment. The study revealed that the type of tanner and storage time significantly changed the egg white color. While storage duration did not affect the egg flavor, the tannin source materials had a significant effect on the egg flavor. The pindang eggs that processed in the combination of guava and teak leaves as tannin sources had the best score of color and flavor if stored for 7 days.