Marbled Eggs

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Marbled Eggs

Marbled Eggs

Marbled Eggs
Marbled Eggs

Number of persons

6 eggs

3 cloves

4 aniseed

1 teaspoon coarse salt

1 small jar of fish egg (choose its colour according to the colour of the eggs)

1 jar of mayonnaise (or better, "home made")

g Wasabi paste (Japanese horseradish)

rocket leaf
For the colour (at your choice and not restrictive!):

3 spoons of China black tea


Cooking juices of spinach, chard or nettle

2 spoonfuls of turmeric

Preparation: 30 min
Cooking time: 2 min
Step 1
Cook the hard-boiled eggs as usual.
Step 2
Let them cool down.
Step Three
With the palm of your hand, gently break the shell of the hard-boiled eggs without breaking it. Do not chip at this stage.
Step 4
Put your hard boiled eggs in broken shells back into a large pot of water scented with spices and colored to your taste (10 min).
Step 5
Ex: a pot of boiling water for three teaspoons of black tea from China, the spices and the spoon of salt.
Step 6
Plan wide: at the end of cooking, all the eggs should still be below the level of the coloured water. Leave them in the coloured and perfumed water for 12 hours in a cool place.
Step 7
When serving, carefully shell your eggs.
Step 8
Cut it in half.
Step 9
Place them, with the "marbling" visible, on a small nest of wasabi mayonnaise garnished with arugula leaves.
Step 10
Scatter a few salmon or trout eggs (or others) to make pretty and enhance the taste.
Author's note
This recipe is also perfect for a buffet. For a buffet, for example, you can vary the colours and make eggs of each colour: in this case, you will need all these ingredients, but of course you don't mix them in the same pan! I'm sorry, I don't have any pictures of this dish that I often make with the help of my Jules (better kitchen decorator than me...), without taking the time to immortalize the aesthetics that are essential for the play of colors and tastes.

I add my grain of salt

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