Telur berwarna

Telur berwarna

Marbled eggs

By
From
The Complete Asian Cookbook
Makes
6
Photographer
Alan Benson

The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.

Ingredients

Quantity Ingredient
6 eggs
salt
red, green and yellow food colouring

Method

  1. If eggs have been refrigerated, allow them to come to room temperature. Put them gently in a saucepan with enough cold, salted water to cover, and bring to simmering point, stirring gently during the first 5 minutes to centre the yolks. When the water starts to bubble, gently cook the eggs for about 7 minutes, then cool them under cold running water. Meanwhile, put water in three small saucepans and use the food colouring to colour each either a deep red, green or yellow. Bring to the boil.
  2. On a hard surface gently tap the eggs to crack the shells all over, but do not remove any part of the shell. Put 2 eggs into each pan and simmer for a further 5 minutes, then turn off the heat and allow the eggs to stand in the coloured water for at least 2 hours. When the shell is removed, there will be a bright marbling of colour on the whites of the eggs. Halve lengthways, and use as a garnish for festive yellow rice or other festive dishes.
Tags:
The Complete Asian Cookbook
Charmaine
Solomon
Asian
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