Marbled Egg Food

MARBLED EGG

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.

MARBLED EGGS

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.

TEA-MARBLED EGGS WITH SOY BALSAMIC MAYONNAISE

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.)

TEA MARBLED EGGS

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.