The BF found this recipe, not having any prior experience or knowledge, just liking the description (and, the enticing pic). I, however, grew up in Taiwan where the "Tea Leaf Egg" is common - childhood memories of Mom buying these from a street vendor, etc. This isn't the sort of thing people would make at home for themselves or for company. So, I was somewhat amused seeing this selection. The dipping in mayonnaise is a radical departure from the "authentic" version - there is no such thing. The egg, traditionally done, can hold its own. Darker and tougher, it should be very flavorful, fragrant, with great texture.

This also works if you leave out the tea -- a (Chinese) friend's mother makes it with just the soy sauce mixture. In this version (which the editor pointed out they modified), the egg does benefit from (rather, need) the mayonnaise mixture. The sauce is mouth-watering, even filtered through my fondness of the 'real thing'. We're not easy to please in general, and 'ethnic' recipes from sources other than where they originate are usually suspect, but by all means give this one a try. Cook or reheat your toppings first as it will not have time to cook with the eggs! If using raw protein or veggies, simply saute them in the same pan you're using for the eggs. Get them fully cooked, then remove from the pan. Tip: Do not clean the pan because you want to keep every drop of flavour! So a newly invented home cooking friendly way is introduced here. I call it cold soaking method. It has the following advantage comparing with the previous way.

Super easy project for your family – how to make marbled eggs using onion skin? Keep reading… how to make marbled eggs at homw With this method, you can not only make traditional hard boiled tea eggs but also soft boiled eggs. Even with hard boiled eggs, we are free of hard to swallow dried out yolks. Make sure your eggs are not too fresh or they will be difficult to peel. I followed the recipe exactly up to the point of tapping the eggs all over with a spoon. For the second cooking, I simmered only for 3 minutes, however, because the eggs continue to cook as they cool in the soaking liquid. After they cooled to room temperature, I refrigerated them, tea bags and all, for about 6 hours. They were picture perfect and had no dark ring around the yolk. I changed the presentation. I shredded several kinds of lettuce and green onions and made little nests on individual plates. I used the same amount of mayonnaise, but instead of the soy sauce and cooking liquid, I added a tablespoon of Asian fish sauce, a tablespoon of lime juice and about 3/4 teaspoon of powdered wasabi. I placed the eggs in their lettuce nests and dabbed the dressing in three mounds equally spaced around the edge of each plate. This was the highlight of Easter dinner. Very different and delicious. If you're feeling more sophisticated than just eggs and rice, this dish is very easy to "dress up." A common topping is cooked shrimp, but you can add any meats, veggies or herbs; think omelette toppings! The spices we used to make tea eggs are basically ingredients for the famous Chinese five spice powder, working along with soy sauce, sugar, ginger and tea leaves. Tips about soft boiled tea eggs based on this recipe

In a small drinking glass, mix 1 cup of very hot water with some food colouring and 1 tsp of vinegar. That’s why I developed this recipe, which creates the most flavorful marbled tea eggs with a perfectly cooked texture, to whatever doneness you like.Add greed food color to the pot. Use the spoon just to mix color into water evenly or the best you can. Don’t have these ingredients on hand? No worries! Simply use 1/2 teaspoon five spice powder and you’ll make a marinade liquid just as tasty! So come on in, and have a look around with no obligation to Buy anything. Something tells me that you will find that perfect gift for yourself, or someone special. Then take the pan off the hob, and add some cold water to the pan – so the hot and cold water cools the eggs down slowly.

When I discovered this egg recipe I was OBSESSED. It has taken the Thai internet by the storm because of how unbelievably tasty it is, especially given how fast it comes together. Perfectly "marbled" eggs on hot jasmine rice, but the secret is in the prik nam pla sauce that hits the perfect balance of salty-spicy-sour. Creating the beautiful marble look, with perfectly cooked yolks, is not hard, but I recommend watching the video tutorial to see the technique in real time. The eggs take literally less than 2 minutes to cook! Beautiful "marble eggs" with a prik nam pla sauce on top. What is Marble Eggs?

Step 2. How to Marble Your Eggs:

Level 2: Chilies, fish sauce and lime juice. The most common version. Lime juice is added for acidity and brightness, and to lessen the concentration of salt. For an all-purpose prik nam pla I use about 3 parts fish sauce to 1 part lime juice, but you can add as much as you like. We find that these beautiful objectsseem to emanatea calming, spiritual sense of peace, and are ideal gifts for the home, office, meditation space, or indeed anywhere.They are also ideal Bridesmaids Gifts.As we have explored in the blogs, marble actually does have healing properties, and crushed marble is used in many stomach medicines as an antacid. As gifts, they trulyreflect the thought and careful considerationthat goes in tochoosingthe perfectegg. Making marbled eggs using the onion skin is an ideal project or recipe for the Easter. BTW, not just for the Easter, you can make this recipe any time of the week. It is super fun and you need it. Be sure to praise your kids for their Easter egg creations. Even if it's not a work of art, you can always congratulate them for trying so hard! Make sure the liquid mixture is completely cooled down (at least under 40 degree C) before putting your eggs in.