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 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 WITH CRABMEAT FILLING
Make and share this Marbled Eggs with Crabmeat Filling recipe from Food.com.
Provided by morelhunter
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Bring water to boil, turn off heat, add tea and steep for 5 min.
- Roll eggs on counter to crack shells all over.
- Do not peel.
- Place eggs in tea, simmer 10 min.
- remove from heat, let eggs cool in tea.
- Refrigerate eggs in cooled liquid at least 1 hour.
- Drain eggs, peel and blot dry.
- Cut in half, scoop out yolks; mash and mix with remaining ingredients.
- Refill egg halves with yolk mixture.
Nutrition Facts : Calories 80.4, Fat 5.4, SaturatedFat 1.6, Cholesterol 186.5, Sodium 75.5, Carbohydrate 1, Fiber 0.1, Sugar 0.6, Protein 6.5
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.
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
TRADITIONAL EASTER MARBLED PACE EGGS
This is a very old British tradition & method of colouring and dying eggs to be boiled and eaten on Good Friday & throughout the Easter weekend. There are commercial dyes available nowadays, but I still prefer the traditional natural methods of colouring my Easter Pace Eggs - onions skins (and also spinach & beetroot water). The name Pace is thought to derive from the French word for Easter, Pâques...and in some parts of Britain - mainly Lancashire in the North West, these eggs are rolled down a hill, the winner being the owner of the egg which goes the furthest and has the least cracks or breaks in it! It is also traditional to give one of these eggs to each person who visits your home throughout the Easter period - what a wonderful alternative to the commercially over packaged chocolate eggs!
Provided by French Tart
Categories Breakfast
Time 25m
Yield 12 Pace Eggs, 6-12 serving(s)
Number Of Ingredients 6
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!
Nutrition Facts : Calories 143, Fat 9.5, SaturatedFat 3.1, Cholesterol 372, Sodium 142, Carbohydrate 0.7, Sugar 0.4, Protein 12.6
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.)
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TEA EGGS (MARBLED EGGS) - CHINA SICHUAN FOOD
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Ratings 4Calories 102 per servingCategory Side Dish
- 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 simmer for 4 to 5 minutes (hard boiled based on how soft you want the yolk to be). | 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.
- Transfer to cold or chilled water to cool down completely and then crack the eggs with a scoop carefully. Place the eggs in a pot with a lid.
- 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 overnight with lid covered. For soft boiled eggs| wait until the liquid becomes room temperature and then pour the liquid to soak the eggs overnight with lid covered.
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