7:48 am - Friday, October 20 2017
Home / Food / The Culinary Chase / marbled eggs – just in time for Easter

 

marbled-eggs

marbled eggs – just in time for Easter

marbled eggs made with beet juiceLooking for a fun way to serve hard boiled eggs?  Start with the eggshell.  Years ago when the kids were younger, I would make colored eggs for them as part of the Easter egg hunt.  I would also make marbled deviled eggs to serve to the adults.  Marbled eggs are a cinch to make and you most probably have the ingredients on hand.  I prefer to naturally dye the eggs especially since the eggs will be eaten.  But before I go into detail of how to marble and dye the eggs, I have always been curious as to the symbolism of a bunny handing out eggs and the religious aspect of Jesus’ resurrection.  Scanning the world wide web, I found a couple of reasons for the connection:

German folklore suggests a story about a rabbit laying eggs and hiding them in a garden.  It was pre-Christian Germany where people worshiped gods and goddesses.  Ēostre, the goddess of spring and fertility, chose the rabbit as her symbol.  The Springtime meant new life and rebirth and eggs were a symbol of fertility.  According to history.com Easter eggs represent Jesus’ resurrection; the egg reminds Christians of the rock tomb from which Christ arose.  This association came later when Roman Catholicism became the dominant religion in Germany in the 15th century and merged with already ingrained pagan beliefs.  The Easter bunny legends were brought to the United States in the 1700s, when German immigrants settled in Pennsylvania Dutch country.  Naturally dyed eggs dates back to medieval times and were given to all servants at Easter.

To make the marbled eggs you will need –
eggs
purple cabbage (blue dye)
turmeric (yellow dye)
beet juice (pink or red dye)
cabbage and turmeric (green dye)
brewed coffee or black tea (brown dye)

Place eggs in a pot and cover with water; bring to a boil.  Remove from heat, covered, and let sit for 11 minutes.  Drain and add running cold water over eggs.  Allow eggs to cool completely (place in fridge overnight if you like).  To achieve a marbled look, gently crack the egg all over and allow egg to sit in dye for at least an hour.  For instructions on how to make the natural dye, click here.  Once the egg has reached the color you like, remove from liquid dye and dry with a paper towel.  Proceed to carefully peel the egg.  The longer you leave the eggs in the natural dye, the more pronounced the color will be.

marbled eggs 2The Culinary Chase’s Note:  Experiment with different designs by using rubber bands or string around the egg before immersing in the dye.  For a slight Asian flavor, add soy sauce and star anise to the black tea when steeping.  Enjoy!

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

You might also like...

DIY-rhubarb-gin

homemade rhubarb gin – a delicious cocktail!

Gin is not a favorite liquor of mine and not because I had a bad experience when I was younger.  I never liked how it smelled or tasted.  However, all that changed last year when we were at the farmers’ market.  Steinhart...

Leave a Reply

Your email address will not be published. Required fields are marked *