Best 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.

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.

TORSHI TAREH (PERSIAN SOUR HERB STEW WITH MARBLED EGGS)

Steps:

• Combine rice with 3 cups water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside.
• Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped.
• Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6-8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes.
• Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6-8 minutes. Stir in lime juice; taste and season with more salt if needed.
• Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect-don't scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired.

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.

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.

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).

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.

MARBLED CHINESE TEA EGGS - HISTORY AND RECIPE

Steps:

• SPICED MARINATEFill a pot with 4 quarter of very cold water. Pour into the pot tea leaves, soy sauce, tamari, cane sugar, and all the spices. Place the pot over very low heat.
• BOILED EGGSPlace room-temperature eggs into another pot. Fill the pot with warm water and place over high heat. When the water starts to boil, set the heat in order to let the water strongly simmering. Count 7 mins to cook the eggs. When the eggs are ready, place the pot into the sink under running room temperature water. Turn the water into cold, gradually. Finally, place the eggs over a clean cloth or paper towels.
• CRACKING THE EGGSGently tap the eggs with a teaspoon cracking all the shell surface without cause any hole. Gently place the eggs into the marinate and bring to boil. When marinate starts to boil, set the heat in order to let simmering. Cook the eggs at least 40 mins, up to 1 hour. The more eggs simmer into the marinate, the more spider web texture will be accentuate once peeled.
• MARINATING TEA EGGSOnce cooked, Let the pot reach room temperature, then place the eggs into a ceramic or glass bowl. Sift the marinate and pour it over the eggs covering completely them. Store the tea eggs into the fridge at least 5 hours up to 2 days before serving.
• SERVING TEA EGGSPeel tea eggs just before serving, or present them unpeeled, letting the guests peel and discover a surprising marbled texture!

EASTERN STYLE TUNA NICOISE SALAD WITH TEA MARBLED EGGS AND WASABI VINAIGRETTE

Steps:

• For the tuna: Whisk together the mirin, ginger and soy until combined. Add the tuna, toss well to coat, and marinate in the refrigerator for 1 hour.
• For the wasabi vinaigrette: Whisk together the soy sauce, wasabi paste and lemon juice in a small bowl until smooth. Add the oil in a slow, steady stream while whisking constantly until combined. Season with the sugar, salt and white pepper and stir well.
• For the salad: Remove the tuna from the marinade, shake off the excess and sprinkle the five-spice powder and sea salt equally over all sides. Heat a cast-iron skillet or flat griddle over high heat. Add the oil and heat until rippling, and then sear the tuna in the hot pan, 1 minute per side. Let the tuna rest for 5 minutes before slicing thinly across the grain.
• To serve, divide the green beans, mixed greens, tomatoes, Tea-Marbled Quail Eggs and Romaine 2 plates. Fan the tuna slices over the top, scatter the capers and olives over the salads and drizzle the dressing evenly over each plate.
• Put the quail eggs in a small saucepan and cover with 2 cups of cold water. Add the five-spice, dark soy, light soy, sugar, star anise and tea bags and heat over high heat until the water begins to bubble. Remove from the heat, cover and let stand for 5 minutes. Lift the eggs, a few at a time, out of the liquid with a slotted spoon and crack them all over with the back of a teaspoon, leaving the shells on. Return the eggs to the liquid and let stand until cooled. Chill the eggs in their liquid in the refrigerator for at least 1 hour, preferably overnight. Peel the eggs and rinse briefly just before serving.

CHINESE TEA EGGS (MARBLED EGGS)

Steps:

• Place the unpeeled hard boiled eggs in a pot and cover with about 1-2 inches of water, then remove the eggs and set aside. This step is just to get the right water level in the pot.
• Add the rest of the ingredients, except the salt and eggs, to the water and bring to a boil then reduce to a simmer.
• While waiting on the water to boil, use the back of a knife or spoon and tap all over each egg, this makes the cracks needed for the marble effect.
• When the water is turned down to a simmer, place the eggs into the water with a slotted spoon. Simmer for 1 hour, then add the salt and simmer for 5 more minutes. Remove from heat and leave the eggs in the liquid for 1-2 hours. At this point they are ready, and for a stronger flavor, refrigerate in the liquid overnight.
• Serve as a snack or with a noodle or porridge dish.

TRADITIONAL EASTER MARBLED PACE EGGS

Steps:

• Peel the outer skins away from red and yellow onions.
• Wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
• Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs.
• Boil the eggs for about 5-7 minutes.
• Take off the heat and allow to cool in the water.
• Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table.
• You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss.
• Alternative dyes include, beetroot water and spinach water for red and green eggs!

TRADITIONAL EASTER MARBLED PACE EGGS

Steps:

• Peel the outer skins away from red and yellow onions.
• Wrap the skins around the eggs in a random way - you do not need to cover the egg completely.
• Encase the eggs with the onionskins in a piece of aluminium foil - covering completely, OR tie pieces of non-coloured string around the eggs.
• Boil the eggs for about 5-7 minutes.
• Take off the heat and allow to cool in the water.
• Peel away the string, aluminium foil, onion skins and arrange the coloured eggs in a basket or egg holder - for the centre of the Easter Breakfast, Tea or Brunch table.
• You can "polish" the eggs with a bit of butter to deepen the colours and give them a gloss.
• Alternative dyes include, beetroot water and spinach water for red and green eggs!

TORSHI TAREH (PERSIAN SOUR HERB STEW WITH MARBLED EGGS)

Steps:

• Preparation Combine rice with 3 cups water in a small saucepan. Cover and bring to a boil. Remove from heat; set aside. Meanwhile, tear cilantro, dill, and parsley (including stems) with your hands. Working in batches if needed, stuff into a food processor and process until finely chopped. Combine onion and oil in a cold large high-sided skillet with a lid. Place over medium-high heat and cook, stirring and shaking pan occasionally, until onion is dark brown around the edges, 6-8 minutes. Add garlic and cook, stirring, until garlic is just barely golden, about 1 minute. Add turmeric and cook, stirring, 30 seconds. Add herbs and spinach (no need to defrost or drain) and cook, stirring often, until herbs are wilted and spinach is thoroughly defrosted, about 2 minutes. Add dried cilantro, pepper, 2½ tsp. salt, and reserved parcooked rice along with all of the water. Bring to a simmer, cover, and cook over medium-low heat until flavors come together, about 10 minutes. Remove lid and continue to cook spinach mixture until greens are glossy and liquid is almost completely evaporated (dragging a rubber spatula or wooden spoon through the mixture should leave a trail with little to no liquid seeping back in), 6-8 minutes. Stir in lime juice; taste and season with more salt if needed. Make 6 divots in mixture and crack an egg into each one (or, if making with egg whites only, separate out egg yolks first and reserve for another use). Working quickly, drag the tip of an offset spatula or butter knife through each egg once or twice to break up the yolks and encourage wisps of egg white to spread throughout the mixture (you want a marbled effect-don't scramble). Cover pan and simmer until eggs are cooked to your liking, about 3 minutes for jammy. Serve with rice and smoked fish alongside if desired. Cook's NoteIf you have cooked rice on hand, you can skip the first step and add ¼ cup cooked rice and 3 cups hot water instead.