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Marbled eggs recipe

Marbled eggs recipe


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Hard boiled eggs soaked in food colouring, giving them a marbled effect. It'll have people talking.


County Louth, Ireland

1 person made this

IngredientsMakes: 1 coloured egg

  • eggs
  • food colourings (of your choice)

MethodPrep:10min ›Cook:12min ›Extra time:2hr chilling › Ready in:2hr22min

  1. Place eggs in a pot of cold water. Bring the water to the boil and simmer till the eggs are hard boiled, about 12 minutes.
  2. Next run cold water over them until you can handle them. Then you take a small spoon and tap gently til the shells crack.
  3. Take a container or two of water and add the food colouring; the darker the better.
  4. Put your eggs in the coloured water and leave them in the fridge for 2 to 3 hours so the colour will take to the egg.
  5. Now for the final step: very gently begin to peel the eggs and see what effect you come out with.

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  • 6 eggs
  • 3 1/2 cups cold water, or as needed
  • 1 teaspoon salt
  • 2 tablespoons soy sauce
  • 1/2 cup brewed black tea
  • 2 star anise (broken into individual pieces)
  • 1 cinnamon stick

Place the eggs in a saucepan with the water, making sure that there is at least 1/2-inch of water above the eggs. Cover and bring to a rolling boil.

Remove the saucepan from the element and let the eggs stand in the hot water for 15 to 20 minutes, until they are cooked. Remove the eggs and run them under cold running water to cool. (Reserve the water in the pan).

Tap the hard-boiled eggs gently with the back of a spoon, to make a series of cracks all over the eggshells, while making sure the shell remains intact. (If the shell does come off, don't worry - it just means that egg will have a darker color than the others).

Bring the water in the pan back to a boil. Add the salt, soy sauce, brewed black tea, star anise pieces, and the cinnamon stick. Add the eggs. Simmer, stirring occasionally, for 2 hours.

Turn off the heat and let the eggs sit in the hot liquid until ready to serve.


Sabrina Yu

Step 1

Place eggs in the pot and make one layer. Try not to have the eggs on top of each other. Pour water to cover the eggs. Put pot on medium heat on the stove until a rolling boil, and then simmer on low heat for 10 minutes.

Step 2

Take pot off the stove and cool the eggs with running water. When the eggs are cool to touch, crack each egg all over with the back of the spoon.

Step 3

Cover eggs with water again. Add 1/2 cup of soy sauce and 3 whole star anise in the pot.

Step 4

Open the tea bags and dump the tea leaves in the pot. Add any optional ingredients you have.

Step 5

Put pot back on stove on high heat until rolling boil. Turn to low heat and keep pot simmering for one hour. After an hour, turn off heat and let eggs steep in the liquid. The longer you keep the eggs in the liquid, the more flavorful they will be.


Tea Eggs (Marbled Eggs)

Chinese Tea Egg is a famous Chinese street food which is also known as marbled egg. Eggs are braised with spices and Chinese teas thus have a unique and strong tea flavor.

Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time, possibly server hours. As a result, the egg white becomes quite rubber like and the yolk becomes quite hard and dry. Most importantly, those tea eggs need to be boiled a long, not economic for home cooking.

So a newly invented home cooking friendly way is introduced here. I call it cold soaking method. It has the following advantage comparing with the previous way.

  1. With this method, you can not only make traditional hard boiled tea eggs but also soft boiled eggs. Even with hard boiled eggs, we are free of hard to swallow dried out yolks.
  2. It makes soft boiled marbled eggs possible.
  3. More importantly, it is more energy economic since the long time simmering is skipped.
  4. You can also serve the eggs warm by re-heating it slightly after soaked.

The spices we used to make tea eggs are basically ingredients for the famous Chinese five spice powder, working along with soy sauce, sugar, ginger and tea leaves.

Tips about soft boiled tea eggs based on this recipe

  1. Soak the eggs in enough cold water as soon as the cooking time is up to prevent the egg to be over cooked by the remaining heat.
  2. Make sure the liquid mixture is completely cooled down (at least under 40 degree C) before putting your eggs in.

Instructions

Clean the eggs and then place in a deep sauce pot. Add enough cold water to cover. Start with medium fire, bring the content to a boiling and then let it stand for 4 to 5 minutes (hard boiled). | for soft boiled eggs, place room temperature eggs gently with a help of strainer in boiling hot water, cook for 6 minutes. Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully.

In another the pot, add all seasoning (bay leaves, star anises, cassia bark, fennel seeds, salt and sugar ). Pour in around 800ml water and bring to a boiling, add tea leaves and simmer for 10 minutes.

For hard boiled eggs| pour the liquid to the the pot with cracked eggs. Soak at least overnight or 48 hours recommended with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight or 48 hours recommended with lid covered.

Re-heat if necessary or serve directly with noodles, porridge or other food.


How to make pink pickled eggs

For many Americans, having a jar of pink pickled eggs and spicy eggs on the bar is a sign that you are genuinely at the bar. But, if you dig deeper, the tradition of this snack goes far, far away in the history of Western Europe and is not always associated with drinking establishments. Remove offers to cook pickled eggs according to one of the traditional recipes.

Pickled eggs are a traditional pub snack

Who and when came up with the idea of ​​pickling chicken eggs is not known for specific. However, it is clear that this appetizer arose out of necessity – a fresh egg has its own shelf life. When stored products only in cellars, it was impossible to taste such a delicacy in winter. Presumably, it first practiced pickling eggs in saline and vinegar in Western Europe in the 1700s. Usually, this invention is attributed to the British, but everything indicates that the first was the Germans.

The shelf life of dietary eggs without a refrigerator is no more than 7 days

In the mid-1800s, pickled eggs were a staple snack in German bars in North America (the so-called Pennsylvania Germans). The Germans migrated to the United States, who was the first to notice the fantastic marinated egg-lager combination. As is often the case, Americans saw this as a financial benefit – a free boiled egg snack was sobering and encouraged the visitor to order another glass. So pink pickled eggs and spicy eggs have taken root in many drinking establishments to this day. As it turned out, not only there. In many families, eggs are pickled for any occasion as a delicious and original appetizer for a light snack.

Simple and beautiful appetizer of pink pickled eggs

Everything you need to know about pink pickled eggs

Hard-boiled eggs are peeled and left for a while in a marinade consisting mainly of vinegar, salt, and all kinds of spices. The marinade is usually boiled and boiled over low heat for 5-10 minutes, and then boiled eggs are poured over it while still hot. Egg white tends to be more tender when using boiling marinade instead of a room temperature solution. Small to medium-sized chicken eggs are best, as they become soaked much faster in the marinade. To obtain pink pickled eggs, beets are added to the marinade. Fresh eggs are a priority.

Beets give beautiful color to pickled eggs

Ways to boil eggs

There are many ways to cook eggs. How many housewives, so many opinions. The easiest way is to place the eggs in cold water, bring them to a boil, and cook for 3 to 10 minutes. Depending on how you want to cook them: soft-boiled, in a bag, or hard-boiled. For pickling, hard-boiled eggs are best boiled for 10 minutes (homemade up to 13 minutes). And for the eggs to be cleaned well, they must be immediately placed in cold water after cooking, preferably with ice. It is known that fresh eggs are less cleaned, so it is better to leave them alone for 4-5 days after packing and only then try to cook.

Ways to boil eggs

There is also a more sophisticated method of boiling very fresh eggs. To do this, make a tiny hole at the “blunt” end of the egg, place the eggs in a small saucepan and fill them with cold water so that it covers them by 2-2.5 cm. Cover the pan with a lid. Bring water to a boil quickly over high heat, then remove the pan from heat and, without removing the top, leave the eggs in boiling water for 15-18 minutes (15 minutes for small eggs, 18 for large ones). Next, the eggs need to be quickly placed in ice water for a minute and then returned to boiling water for 10 seconds! As a result, the shell will crack by itself, and a fresh egg is easy to clean from the “blunt” end.

Storing pickled eggs

Be very careful about storing pink pickled eggs and spicy eggs. First of all, they should always be kept in the refrigerator. Storage at room temperature increases the risk of botulinum toxin formation in the snack, which leads to severe poisoning of the body! After placing the eggs in the marinade, they need at least two days to absorb the taste of the marinade, but this is usually very little. Serve small and medium eggs after 1-2 weeks of pickling, large ones after 2-4 weeks. Pickled eggs are stored in the refrigerator for a very long time, but it is better to use them within 3-4 months.

Pickled eggs in a jar

Interesting ideas for making egg marinades

Spicy pickled eggs: Use ¼ teaspoons each as a pickling spice. Spices: mustard seeds, coriander seeds, cloves, turmeric, and 1-star anise make spicy pickled eggs a beautiful golden color.

Pickled eggs with pepper: add to the pickled eggs 2-3 hot peppers (chili, habanero, jalapeno), 1/4 onion, and 3 tsp—paprika flakes for color.

Pickled eggs in apple juice: instead of water, take 375 ml of apple juice and 125 ml of white vinegar (better than apple cider). Add six thin onion rings and a garlic clove.

Marbled pickled eggs in Chinese with tea

This gourmet snack is also often referred to as tea eggs. Marble eggs are called because of the pattern resembling a marble cobweb that appears on the surface of a peeled egg cooked according to that recipe. Traditionally, this appetizer is served cold with a hefty portion of Sichuan pepper. Marbled pickled eggs are classics of Chinese street food.

Ingredients:

  • 1 tsp black Chinese tea or two tea bags
  • 3 tbsp soy sauce
  • 1 tbsp orange juice
  • 1-1.5 tsp Chinese five spices (1 tablespoon powder)
  • ½ tsp sea ​​salt (or iodized)
  • 1 tsp brown sugar
  • water on demand

Cooking instructions:

  1. Place the eggs in a saucepan and cover with cold water, about 4 cm above them. Bring the water to a boil and then simmer over low heat for 5 minutes.
  2. Carefully remove the eggs with a slotted spoon and place them in cold water. Gently beat the shells of each egg with a teaspoon so that it cracks well. After that, should place the eggs in cold water for 10 minutes.
  3. Return the eggs to the pot, add about 1 liter of cold water, and put on fire. While the water is boiling, mix well the tea and the rest of the ingredients in a small bowl. Add the resulting mixture to boiling water with eggs.
  4. Bring water to a boil, reduce heat and simmer for 5-10 minutes.
  5. Remove the pan from heat and, without removing the eggs, let the marinade cool to room temperature, then put the pan in the refrigerator overnight.

Chinese 5 spices, or five-spice powder: star anise, Sichuan pepper, fennel seeds, cloves, and cinnamon in different proportions to taste all spices must be ground in a coffee grinder or pounded in a mortar, and then stored in a dark container.

Before serving pickled eggs in Chinese, they should be peeled off, under which a beautiful marble cobweb forms.

Pickled eggs in Chinese with tea

Pink Pickled Eggs Recipe

Add one peeled, coarsely chopped beet and a couple of dills sprig to the marinade to make beautiful pink pickled eggs .


Marbled Tea Eggs

Isn&rsquot the shell of the Tea Egg absolutely gorgeous? The best part (other than eating) is to peel back the egg shell to see what kind of marbled design you end up with!

We generally eat these at room temperature or just slightly warm. In Northern China, Chinese Tea Eggs symbolize golden nuggets for the Chinese New Year feast &ndash so if you&rsquore lookin&rsquo for a little more prosperity this coming year &ndash my Mama says you&rsquod better make this recipe!

My friend Diana, author of Appetite For China recently was vacationing here in Tampa, Florida and I got to meet her! (yeah &ndash we got a pic together too! at the end of the post.) She includes dried orange peel in her recipe and I&rsquom sure she&rsquoll be enjoying Chinese Tea Eggs with her parents in China.


Instructions

Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller)

Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.

Mix 1/4 cup boiling water, 1 teaspoon vinegar, 1/8 teaspoon oil and 4 to 8 drops food color in shallow bowl. Repeat if second color is desired. Make sure to agitate mixture with fork or small whisk so oil droplets are small. Gently roll egg in one color for 30 seconds or until the egg is the desired shade. Transfer the egg to second color and repeat the process. Use a slotted spoon, wire egg holder or tongs to add and remove eggs from dye. Allow eggs to dry. Wipe away excess oil with a paper towel.


Ingredients

  • 6-10 eggs
  • 1 oolong tea bag (or 1 tbsp. of oolong tea leaves)
  • 2 tbsp. of black tea (or 2 black tea bags)
  • 1 cinnamon stick
  • 2 star anise
  • 3 bay leaves
  • 1 tsp of cumin powder
  • 1 tsp of salt
  • 1 tbsp. of rock sugar (or regular sugar)
  • 1/3 cup of dark color soy sauce
  • 6 cups of water

As a rule of thumb, it’s always better to use good quality teas so that the tea eggs won’t have a bitter aftertaste. Usually, tea used in tea bags is more inferior in quality than tea leaves. However, the teas I used don’t have this problem.

Using a combination of oolong tea and black tea will produce tastier and more fragrant tea eggs than using black tea along. White tea and green tea are not recommended because they are not fermented and are not as fragrant as the other two.

I recommend using dark color soy sauce so the marble effect on the egg white appears more vibrant. You can also use regular soy sauce or gluten-free soy sauce if you have a gluten allergy.

I use rock sugar or crystal sugar in this recipe but regular sugar is perfectly fine.


Recipe Summary

  • 30 quail eggs
  • 8 Lapsang souchong tea bags
  • 2 tablespoons black peppercorns
  • 2 star anise pods
  • Kosher salt
  • Soy salt (see Note)
  • Urfa pepper flakes (see Note)
  • Curry powder

In a large saucepan, cover the eggs with 3 inches of water and bring to a boil. Remove the pan from the heat, cover and let stand for 5 minutes. Using a slotted spoon, transfer the eggs to a work surface. Tap the eggs all over with the back of the spoon to crack the shells. Add the tea bags, peppercorns, star anise and 1 teaspoon of salt to the water in the saucepan, stirring to dissolve the salt. Add the eggs and refrigerate overnight.

Drain and peel the eggs. Put the soy salt in a small bowl. Season the urfa pepper and curry powder with salt and transfer to small bowls. Serve the marbled eggs with the dipping salts.


WELL DONE YOLKS

Personally I’m not a fan of hard boiled eggs, but Chinese tea eggs require a long simmering to mark the surface with characteristic spider web texture. Otherwise It is possible boil the eggs until soft boiled, peel them and marinate starting from room temperature and completing into the fridge. This method will keep the yolks moisty, but the flavor is not intense as with the traditional method.