This is the one of the coolest ways to dye Easter Eggs. All you need are eggs, olive oil, vinegar and food colouring. The process is really easy; you just dip your eggs in food colouring and water to dye them, and then dip them again in an oil and coloured water solution to marble them! It’s so simple, and the effect is gorgeous! 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. The eggs maylook different in various lighting conditions, so ourimages can only offer a guide towhat they will look like in your own environment. But to us, this variability brings them alive, and makes them even more beautiful. 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!

Use an easy, two-step process to make Marbleized Easter Eggs, using oil, vinegar and food colouring! 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 If you want to hard boil your egg for decorating, you'll need to prepare a few hours before you get out the art and crafts.

How to boil eggs for Easter decorating

This also works if you leave out the tea -- a (Chinese) friend's mother makes it with just the soy sauce mixture. And you can make this recipe with your kids, your family. It is an ideal project for daycare or school to teach kids about food and having fun with food.

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? 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. Add 1 tbsp of olive oil to the water, and gently stir to create swirls and bubbles on top of the water. The gallery above shows what you'll need for each idea, but in general, the following supplies are all handy for crafting your Easter egg masterpieces: Super easy project for your family – how to make marbled eggs using onion skin? Keep reading… how to make marbled eggs at homwLevel 1: Chilies and fish sauce. Simple and easy, but this is pretty intense as the fish sauce is full-strength, so go light when using this. Amount of chilies is to taste. At the time, I marbled several eggs, popped them into a little basket, and gave them to my Nana, along with a card one year at Easter. The eggs had been blown out so they could be preserved, but I really didn’t expect her to keep them much past Easter. Level 3: Chilies, fish sauce, lime juice, and garlic. Thinly sliced or minced garlic; amount is to taste. Allow the garlic to sit for 15 minutes before using. Always be sure to put down plenty of newspaper or plastic sheeting before you start. A cheap tarpaulin or table cloth can be a great option. It's surprising how far paint can go when kids are involved, so be sure to protect a wide area of floor. Keep kitchen roll or baby wipes close at hand for any emergency clear-ups.

For marble eggs, I'm at level 4, and I've made the it with a lot more lime juice than normal because I want to be able to use a lot of the sauce on the eggs, and the acidity keeps everything bright and delicious. I also added a pinch of sugar to soften the salt and acid a bit, again so that I can use a lot of the sauce without fearing that it will be too salty. It will not (and should not) taste sweet. Ingredients you'll need: I've made these several times, and they never fail to impress. As did another reviewer, I needed a few tries to gauge how hard, and how much, to tap with the spoon. If at first... Yet another reviewer states these can be made without the tea, and I found that to be true. However, it is the lapsang souchong that imparts the hint of smokiness. It's a matter of taste, of course, but I missed the smoky notes when I tried this recipe without the tea. More recently, I made these into stuffed eggs--a variation on traditional deviled eggs. They made quite a stunning presentation; however, this is one time I think they could have done without the tea. I’d actually forgotten all about the process until I saw these Galaxy Easter Eggs by Dream a Little Bigger a few weeks ago. The process for making galaxy eggs is completely different than the process for marbling eggs, but they’re super-cool, and when I saw them, I thought “Hey! I know how to make some super-cool Easter eggs too!” Usually I tell people to add as much or as little chilies as they can tolerate. But for some recipes, such as this one, the FLAVOUR of the chilies are actually important to the dish, not just heat. So instead of putting less chilies, I recommend you either use milder chilies or reduce the heat from your chilies. You want a piece or two of chilies in every bite. We can't find any other suppliers of Marble Eggs anywhere on the internet that offers this complete added value.Wonderfully fun recipe to make and yields a beautiful result. Definitely a conversation piece at a party. I recommend "deviling" the yolks with the mayo dipping sauce and serving on the half shell for better ease in "finger food" serving. Tried with a chrysathemum green tea also, with less-favorable results than the lapsang souchong.

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. 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. Similarly, dress the kids in old clothes, or give them an apron to protect their regular outfit. An old adult T-shirt is an easy way to protect clothes if you don't have an apron to hand. Next, holding the egg over a bowl, blow into one of the holes, forcing the white of the egg and the yolk out the other end. This can be a real work-out for your lips and cheeks. If you have trouble blowing the yolk and egg white out, use the skewer to make your holes a bit bigger. Traditionally, tea eggs need to be cooked twice. The eggs are cooked until hard boiled the first time, and then cooked in a savory marinade for several hours. The reason they are cooked for such a long time is that, as a street food, they need to be preserved when refrigeration is not available. The result is that they will end up extremely overcooked, with a rubbery texture. Although I like the flavor of those tea eggs, I’ve always wanted my eggs cooked to the tenderness I like – with a set white and runny yolk.

Traditional tea eggs are usually heating on a stove and has been boiled for quite a long time, possibly server hours. As a result, the egg white becomes quite rubber like and the yolk becomes quite hard and dry. Most importantly, those tea eggs need to be boiled a long, not economic for home cooking.