Each of the portion is made by order. 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. Add an egg (chicken or duck, but duck eggs are considered more delicious), and add some spices and mix it. The dish is fried on a wok without any cooking oil so the omelette will stick on the wok and enable to put it upside down straight against charcoal fire until it is cooked. The spicy serundeng (sweet grated coconut granule) with ebi (dried salted shrimp) and fried shallots are sprinkled upon the omelette.
In the Colonial era, kerak telor was a privileged food and was served in big parties for colonial government or rich Betawi. According to gastronomy expert Suryatini N. Ganie, kerak telor was created in order to make glutinous rice more tasty and satisfying. In modern day, kerak telor vendors no longer dominated by native Jakartans, some of them come from Padang, Tegal, Garut and Cimahi.