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Friday, April 10, 2009

Marbleized Tea Eggs

It's that time of year again for the dying of Easter Eggs! I have many fond memories of this ritual - both as a child, and as a mom and a Neecie.

But have you heard of "tea eggs"? These are eggs that are "dyed" in a strong tea infusion, then peeled open to display beautiful marbleizing ~



I have to admit that I have not tried this myself, but here are the instructions. Seems easy enough. Maybe I'll give it a go before the Easter Bunny hops by on Sunday!


12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt

* Optional: 1 teaspoon of spices or herbs of choice may be added for flavor.

Place eggs in a large pan covered with water. Bring water to a gentle boil. Boil for 10 to 12 minutes.

When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for 2 minutes.

When eggs are cold, gently crack the eggshells all over by rolling them on a paper towel. NOTE: Do not allow the shells to detach from the eggs.

In a large pan, add black tea leaves, water, and salt. Place the cooked eggs into the pan. NOTE: If needed, add additional water to cover them. Bring water slowly to a boil; then cover the pan, turn off the heat, and allow the eggs to simmer for one hour.

Remove from heat and let the eggs cool in the liquid. When cool, drain and wrap the eggs in plastic wrap or a sealed plastic bag. Store in refrigerator.

Remove the shells just prior to serving. Eggs will have a marbleized appearance.

Serving suggestions: Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads.

Makes 12 marbleized eggs.


Photograph and recipe from Ellen Easton.
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