Best 8 Marbled Eggs Recipes

TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE

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.)

MARBLED EGGS

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 DEVILED EGGS

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.

TEA MARBLED EGGS

Steps:

• Boil the eggs in water for approx 8 minutes, depending on size.
• Lift the eggs out and place in cold water.
• To the water in the pot add the salt, soy, star anise, five spice powder and tea.
• When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
• Bring the water in the pot back to the boil, and return the eggs to the pot, they need to be covered with water, add more if needed.
• Gently boil them for 30 minutes.
• Switch off the heat and allow the eggs to cool in the liquid for the minimum of 3 hours.
• Peel and serve them cut in half or quarters as a snack or use them as a garnish.

MARBLED CHOCOLATE EGGS

Steps:

• Place 3/4 of the milk chocolate in top of a double boiler over simmering water. Stir frequently, scraping down the sides with a rubber spatula to avoid scorching, until chocolate is melted and has a temperature of 113 degrees F (45 degrees C), about 5 minutes. Remove from heat.
• Stir in the remaining milk chocolate to temper it. Stir well until smooth and chocolate has a temperature of 86 degrees F (30 degrees C).
• While the chocolate is cooling slightly, place the white chocolate in top of a double boiler over simmering water. Stir frequently until melted, 3 to 5 minutes. Be careful not to burn the white chocolate, but it does not need to be tempered like the milk chocolate.
• Drizzle the melted white chocolate into the egg molds using a spoon, in whatever pattern you like. Place the molds in the refrigerator for 5 minutes.
• Drizzle some of the melted milk chocolate over the white chocolate. Brush evenly over the entire surface of the mold with a pastry brush. Refrigerate for 10 minutes. Remove from the refrigerator and add another layer of chocolate to each egg half. Chill for 10 minutes. Brush a third time with chocolate and chill for a final 10 minutes.
• Unmold egg halves carefully and trim the edges with a sharp knife. Brush the edges with a little melted chocolate, then carefully bring two halves together to form a single egg. Set back in the mold carefully and chill until set, 10 to 15 minutes.

TEA MARBLED EGGS

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).

INDONESIAN MARBLED HARD BOILED EGGS OR TELUR PINDANG

Steps:

• Wash your eggs!
• Combine all ingredients (without black tea bags) in a saucepan.
• Bring slowly to a boil with enogh water to cover them.
• After 10 minutes lift the eggs out and place in cold water.
• When eggs are cool enough to handle, gently crack the shells with the back of a spoon until the entire shell is a network of cracks, do not peel!
• Return eggs in the pot; add teabags.
• Continue to boil until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours. Stir occasionally during cooking time!
• Peel eggs and, if possible, serve with Indonesian dishes.

MARBLED EGGS

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.