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Thread: Marbled eggs

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    Super Moderator jscher2000's Avatar
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    Marbled eggs

    I was already thinking about these when the other thread turned to talk of boiled eggs. These are eggs that are first hard boiled as usual, and then the shells are gently cracked in a random pattern, and they are soaked in a dark liquid so that when peeled they have the appearance of marble. If you saw a picture, you'd want to try it, too.

    Unfortunately I lent out the cookbook that had the recipe (Southeast Asian Specialties, from the lushly photographed Culinaria Series), and in searching the web, I find little agreement on how they should be made. Anyone have any comments on this?

    General Instructions
    1. <LI>Make 6 hard boiled eggs, and cool them down so you can handle them (but don't chill them).

      <LI>Create a good number of hairline cracks all over the shells by either:

      <UL><LI>Tapping them with the back of a spoon, or
      <LI>Rolling them on the counter
      *
    <LI>Create the marinating liquid using either the still-hot cooking water or fresh water (enough to cover the eggs when returned to the pan, or 3-4 cups) and adding:

    <UL><LI>Black tea leaves, in the amount of anywhere from half a tablespoon to 3 tablespoons! I suppose it depends on how "loose" your tea is, since volume measurements of tea leaves are notoriously imprecise. One recipe suggest "3 cups" of tea, which implies, perhaps, the equivalent of 3 tea bags. Anyway, some tea is needed. (One recipe had nothing but "Indian tea" for flavor.)

    <LI>Soy sauce, in the amount of anywhere from 3 tablespoons to half a cup (8 TBSP, I believe), or 1TBSP of salt. A brief foray into the USDA's nutrition database indicates that it would take about 7.6 TBSP of soy sauce to match the amount of sodium in 1TBSP of table salt. Thus, the half-cup measure, or a touch less, probably is the majority view here. And it will guarantee a darker marbling.

    <LI>Five-spice powder, in the amount of 1-3 teaspoons. This will make the flavor more interesting.

    <LI>Star anise, in the amount of 1 or 2 pieces. This appears to be very optional; it was in a minority of the recipes. A bit more five-spice powder would compensate for any missing flavor.
    *[/list]<LI>Get the marinade up to a good boil, and then... the recipes differ quite a bit here:

    <UL><LI>Boil the eggs in the marinate for 20 minutes, then take them off the heat and let rest in the liquid for 3 hours (appears to be compensating for a weak marinade); or
    <LI>Simmer the eggs in the marinade for 30-45 minutes, or until they turn brown, then take them off the heat and let rest in the liquid for 30 minutes; or
    <LI>Simmer the eggs in the marinade for 3 hours; or
    <LI>Take the marinade off the heat and let the eggs set in the liquid for 45 minutes or until cool.[/list][/list]Anyone have additional suggestions? I wonder if you could make an "American" version marbled eggs by using the flavors of BBQ sauce in the marinade. <img src=/S/grin.gif border=0 alt=grin width=15 height=15> Have fun!

  2. #2
    5 Star Lounger
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    Re: Marbled eggs

    Hi jscher

    You can use just about any liquid with a relatively dark color to achieve the marbling..........remember eating colored Easter eggs after Easter. Any that were cracked when they were dyed had that marbling.
    If the liquid is warm, the egg will expand slightly and open the cracks to admit more coloring.

    As for flavoring........experiment with what tastes good to you.

    Have a Great day!!!
    Ken
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    Re: Marbled eggs

    PS to above.....

    Recipe Source has a very brief recipe for Marbled Eggs.....but, wow do they have recipes from all over the world!!!!

    Have a Great day!!!
    Ken
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    Re: Marbled eggs

    These sound somewhat like an old middle eastern dish called Hamin eggs (I don't know how to spell the word Hamin).

    These are made by adding large quantities of onion skins to a pan of water and then simmering eggs in the water for hours (at least 4). They come out with a wonderful colour!

    StuartR

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