Marbled Eggs

 Marbled-Chinese-Tea-Eggs

Eggs are symbol of New Year, the coming spring and fertility!

The procedure to prepare these eggs is quite simple: hard boiled eggs are lightly crushed and placed again to boil in a colored solution. The color will infuse the eggs surface were by the cracks; that’s it!

You can prepare this with food coloring or follow these two traditional Asian recipes.

Both recipe are delicious, as the spices and tea are used for this procedure! Impress your friends with this!

Marbled Eggs: Indonesian Marbled Hard Boiled Eggs or Telur Pindang

  • Servings: 4
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/Indonesian-Marbled-Hard-Boiled-Eggs-or-Telur-Pindang

You need

  • 4 eggs
  • 3 teaspoons salt
  • 4 bay leaves
  • 4 guava, leaves ( if available)
  • 2 tablespoons ginger, grated or 2 tablespoons lemongrass, chopped
  • 2 red onions, only red peel of ( optional for more reddish color)
  • 1/2 teaspoon cumin, ground
  • 1/2 teaspoon coriander, ground
  • 1 teaspoon turmeric, ground (optional)
  • 3 black tea bags

Procedure

  1. Wash your eggs!
  2. Combine all ingredients (without black tea bags) in a saucepan.
  3. Bring slowly to a boil with enough water to cover them.
  4. After 10 minutes lift the eggs out and place in cold water.
  5. 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. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  6. Return eggs in the pot; add teabags.
  7. Bring to boil, turning from time to time the eggs until almost all the water has evaporated and eggs are dark brown. This step takes about 2-3 hours.
  8. Peel eggs and, if possible, serve with Indonesian dishes.

Marbled Eggs: Chinese Tea Eggs

  • Servings: 12
  • Difficulty: medium
  • Print

Autor: https://artandkitchen.wordpress.com/Marbled-Chinese-Tea-Eggs

You need

  • 12 eggs
  • 4 cups water
  • 6 tablespoons dark soy sauce
  • 3 tablespoons strong black tea, or 3 black tea bags
  • 1 stick cinnamon
  • 1 star anise
  • 3 whole cloves
  • 1/2 teaspoons Chinese 5 spice powder
  • 1 teaspoon sugar

Procedure

  1. Place the uncooked eggs in a pot and cover with the water and bring slowly to boil.
  2. After 10 minutes lift the eggs out and place in cold water.
  3. 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. The more cracks you make, the more marbled your eggs will be. Be careful not to crack the shells so much that they will completely fall off the eggs, do not peel!
  4. Return eggs in the pot; add water, soy sauce, tea, and spices.
  5. Bring to boil, turning from time to time the eggs and simmer for 40 minutes, turn off the heat, and allow sit for at least 2 hours or overnight.
  6. Bring the mixture to a boil again before eating as eggs are best enjoyed hot. Give it a gentle stir.

Indosesian-Marbled-Hard-Boiled-Eggs-or-Telur-Pindang-2

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11 thoughts on “Marbled Eggs

  1. Pingback: Marbled Eggs | LustreBox

  2. Just peeled some beautiful marbled eggs for our trip to the floating market in Bangkok! Thanks for posting – can I give this 5 ***** instead of stars? made for CQ2016 Iota Eta Pi

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