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 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 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.
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.
Nutrition Facts : Calories 50.1, Carbohydrate 1.5, Cholesterol 93.6, Fat 3.4, Protein 3.2, SaturatedFat 0.9, Sodium 74.3, Sugar 0.8
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.
TEA MARBLED EGGS
Fun to make and a nice addition to a Chinese meal, not just for decoration and they are always a talking point. The flavour is despite the spices not very strong--delicate is a better word. I like to serve them with the Chinese porridge/soup Congee.
Provided by PetsRus
Categories Lunch/Snacks
Time 4h5m
Yield 6 serving(s)
Number Of Ingredients 7
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.
Nutrition Facts : Calories 78.9, Fat 5, SaturatedFat 1.6, Cholesterol 211.5, Sodium 766.5, Carbohydrate 0.9, Fiber 0.1, Sugar 0.5, Protein 7.2
TEA MARBLED EGGS
Make and share this Tea Marbled Eggs recipe from Food.com.
Provided by dicentra
Categories Asian
Time 15m
Yield 6 serving(s)
Number Of Ingredients 6
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).
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