TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE
Tea-marbled eggs are a time-honored part of Chinese cuisine. The outer shell of a hard-boiled egg is cracked (but not removed), and the egg is then soaked in tea, which gives it a lovely marbled appearance and subtle smoky flavor. We found traditionally cooked tea-marbled eggs - usually simmered for an hour - were too tough for our taste; this method yields more tender whites.
Categories Tea Egg Cocktail Party Halloween Mayonnaise Soy Sauce Boil Gourmet
Yield Makes 12 hors d'oeuvres
Number Of Ingredients 8
Steps:
- Cover eggs with cold water by 1 inch in a 2- to 3-quart saucepan and bring to a rolling boil, partially covered. Remove from heat and let eggs stand, covered, 10 minutes. Transfer eggs with a slotted spoon to a bowl of ice and cold water and let stand 5 minutes (to cool). Gently tap shell all over with back of a spoon to lightly crack (do not peel). Do not tap too hard or tea liquid will seep into shell instead of just staining cracks.
- Bring soy sauce, sugar, and water to a boil in saucepan, stirring until sugar is dissolved, then add tea bags. Reduce heat and simmer, covered, 10 minutes. Add eggs (and more water if eggs are not completely covered by liquid) and simmer, covered, 10 minutes. Remove pan from heat and let eggs stand in liquid, uncovered, until cool, then chill at least 2 hours. Lift eggs from liquid and peel. Reserve 2 tablespoons cooking liquid and discard remainder.
- Whisk vinegar and reserved cooking liquid into mayonnaise and serve with eggs. Present eggs whole, then quarter for dipping. (Yolks may have a dark ring.)
TEA MARBLED EGGS
Make and share this Tea Marbled Eggs recipe from Food.com.
Provided by dicentra
Categories Asian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- 1.Cover eggs in saucepan with cold water and bring to a boil over medium heat. Hard boil the eggs (usually 10-12 minutes cooking time).
- 2.Drain eggs and allow them to cool enough that you can handle them.
- 3.Using the back of a heavy spook, crack the eggs all over, but do not remove the shells (or you can roll them a la Pacino in Angel Heart). Try not to crack through the membrane under the shell.
- 4.Place the cracked eggs back in the saucepan. Add in the tea, cinnamon, star anise, tamari, salt, sugar, and enough water to cover the eggs.
- 5.Simmer for at least an hour and up to 2-1/2 hours or longer.
- 6.Drain and allow to cool to room temperature.
- You can refrigerate these little guys in their shells. Just peel them whenever you're ready to eat them. Great for a snack or a party platter (halved with yolk-side down to show off the pretty marbling).
MARBLED EGGS
Make and share this Marbled Eggs recipe from Food.com.
Provided by Charishma_Ramchanda
Categories Very Low Carbs
Time 1h
Yield 2 loaves
Number Of Ingredients 2
Steps:
- Place eggs in a saucepan.
- Cover with cold water.
- Bring to a rapid boil.
- Cover and let sit for 15 minutes.
- Drain water.
- Let eggs cool for about 30 minutes.
- Don't peel the eggs but gently roll the eggs on the counter until they are cracked all over.
- Place eggs back into the saucepan.
- Cover with water and green food colouring.
- Stir gently.
- Bring water to a boil.
- Simmer gently for 30 minutes.
- Let eggs cool in the coloured water for 2-3 hours.
- Refrigerate for 2 hours.
- Peel and enjoy.
MARBLED EGGS
Make and share this Marbled Eggs recipe from Food.com.
Provided by Ambervim
Categories Very Low Carbs
Time 15m
Yield 12 Eggs
Number Of Ingredients 3
Steps:
- Hardboil your eggs normally.
- When they are cool enough to handle, roll them around on a hard surface to crack them. Try not to break the membrane. Develop a nice overall cracked look.
- Then re-boil in water with food coloring of your choice.
- You could make really cool looking deviled eggs with these.
MARBLED EGG
A deluxe homemade treat for Easter. This DIY egg is as impressive as any you can buy
Provided by Good Food team
Categories Treat
Time 50m
Yield Makes 1 egg
Number Of Ingredients 6
Steps:
- Slowly melt the white chocolate in a bowl over a pan of simmering water, making sure the bowl doesn't touch the water. Leave until cool but still runny, then spoon into a piping bag. Balance one of the moulds to keep it flat (we used two ramekins to help), then pipe the chocolate in zig-zag lines across the inside of the mould. Repeat with the other mould, then allow to set. When the white chocolate has completely set, repeat the process with melted milk chocolate, piping in between the white chocolate lines. Leave to set in a cool place, then put in the fridge for 5 mins.
- Melt the dark chocolate, then allow to cool and thicken. Using a pastry brush, carefully brush the chocolate over the milk and white lines until the insides of the moulds are completely covered. You may need to return the moulds to the fridge if the dark chocolate starts to melt the chocolate underneath.
- Once set, turn out the moulds, fill one half with chocolates, then stick the sides together using the remaining melted dark chocolate. Tie a ribbon around the egg to finish.
Nutrition Facts : Calories 186 calories, Fat 12 grams fat, SaturatedFat 7 grams saturated fat, Carbohydrate 18 grams carbohydrates, Sugar 15 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.03 milligram of sodium
MARBLED DEVILED EGGS
This is a " must " at our house during the holidays. Adjust any amounts or use your own favourite filling for the deviled eggs. Kids get wide eyed seeing the marbled eggs and as do the adults. I make a separate food coloured egg tray for the kids, they just don't care for any spices added. Cook time is the marbling / favouring time.
Provided by peachez
Categories Kid Friendly
Time P2DT30m
Yield 24 serving(s)
Number Of Ingredients 19
Steps:
- Gently crack egg shells, do not remove shells.
- I use large clean mayonnaise jars to colour the eggs, turning occasionally.
- Submerge 6 eggs in beet juice, adding a few dashes of red food colouring.
- Submerge 6 eggs in jalapeno juice, adding a few dashes of green food colouring Refrigerate 1- 2 days, marbling and flavour will intensify the longer left in juices and by adding more food colourings If using food colouring's only, place cracked eggs in jars large enough to submerge, checking on intensity of colours Remove eggs from juices, drain well and peel.
- Split in halves, removing yolks.
- Combine yolks, filling ingredients and any options, adjust to your taste.
- Refill halves with mixture.
- Sprinkle with any choice of toppings.
- Refrigerate till ready to serve.
- *Instead of deviling, I use my mushroom slicer to make fan out slices of the marbled eggs to garnish potato salade, very pretty touch.
More about "marbled eggs recipes"
MARBLED EGGS RECIPE | MYRECIPES
From myrecipes.com
5/5 (3)Total Time 2 hrs 50 minsServings 6
- Bring beets, water, vinegar, sugar, salt, onion, and dried crushed red pepper to a boil in a medium saucepan over medium-high heat. Reduce heat to medium-low; simmer 15 to 20 minutes or until onion is tender. Remove from heat. Crack eggs all over using back of a wooden spoon. Submerge eggs in beet mixture, and let stand 15 minutes. Cover and chill 2 to 24 hours.
- How to use them: Take your favorite deviled egg recipe up a notch. Add a festive note to salad niçoise. Halve and top with sour cream and caviar or smoked trout roe. Or, serve picnic-style with sea salt, pepper, and a six pack of cold beer.
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