fancy a spicy easter?

spicy easter eggs chinese style, kruidige paaseieren chinese stijl

fancy a spectacular, spicy boiled egg @ easter? try marbled eggs chinese style with all kinds of fresh natural colours. it looks awesome and the use of various spices boost up the taste of the well know boiled eggs. by the way, it doesn’t cost much extra work.

first you’ll find the directions in general, thereafter you’ll find per colour the ingredients.
directions in general

  • boil the egg(s) for 4-5 minutes, so that the outer surface of the egg is already a little solid and can handle some cautious rough handling. then you break the eggshell gently either by tapping a teaspoon @ the egg shell  or roll the eggs gently  between a kitchentowel.
  • meanwhile, bring the remaining ingredients to a boil and simmer the eggs for  1 hour in water to which a (natural) coloring with herbs is added. then let it cool down and keep it in the fridge over night.
  • enjoy eating it

ingredients: light brown marbled eggs

  • you get light brown marbled eggs by adding to the water 1 tablespoon of tea (earl grey or lapsan souchong), some salt, 2 tablespoons light soy sauce, 0.5 tablespoon of sichuan pepper, 1 star anise, 0.5 cinnamon stick and 0.5 tablespoon of dried tangerine peel.

ingredients: red marbled eggs

  • the process is the same as for the light brown marbled eggs. while you crush the eggs add red beet root juice and a tablespoon of caraway seed, and follow the directions again.

ingredients: yellow marbled eggs

  • add to the water for the crushed eggs  half a teaspoon turmeric and fresh chopped ginger.

ingredients: orange marbled eggs

  • add to the water for the crushed eggs carrot juice, ginger syrop, orange peel and raisins.

ingredients: green marbled eggs

  • green is obtained by spinach or parsley adding to the water, for the taste add some chopped garlic, and mustard seeds.

good luck! we are sure that you invent yourself many other varieties.

by the way, also you can do this with different types of eggs such as quail eggs or duck eggs.

 

Thank you for visiting us!

Unfortunately De Culinaire Werkplaats is closed permanently.

Sometime next year we will be publishing a book about this unique place.

 eric meursing