In my one acknowledgement of Oestre this year, I have prepared some spicy marbled eggs.
These are derived from a Chinese recipe, adapted to my taste and available ingredients.
If you are making them for children, or people who do not appreciate the flavours of the orient, you can just use food colouring, though you may like to experiment with nutmeg, cinnamon or fruit teas. Or even more exotic flavours.
- a pot of strong tea (I use Earl Grey)
- A few dashes of Kecap manis (or thick soy and a spoon of sugar)
- a dash of Worcestershire sauce
- A heaped teaspoon of five spice
- a heaped teaspoon of chilli powder (optional)
- A few splashes of fish sauce or a teaspoon of salt
- A teaspoon of paprika or a few drops of red food colouring (optional). Well, it’s all optional really…..
- put the eggs into cold salted water with a teaspoon of vinegar and bring to the boil. Turn off the heat and leave them until they are soft boiled.
- Remove them to the kitchen sink or to a bowl and tap them all over with a spoon so that the eggshell is cracked and crazed all over. It is quite ok, in fact desirable, that a few shards of shell fall off.
- Bring the tea to the boil in a saucepan and put the eggs in with the other ingredients
- Turn off the heat and leave to soak all day. 24 hours is better. For safety, as soon as the pot has cooled to room temperature, remove it to the refrigerator to chill.
- Drain, peel the eggs, and serve – as a snack, picnic fare, or accompaniment.
Here are some handy hints for cooking hard-boiled eggs.