On Mar 6, 4:26 pm, Melba's Jammin' > wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
> > wondering about how well red wine would work instead of tea in that
> > application. Say, red wine, star anise, stick cinnamon, and orange peel?
>
> > Bob
>
> Yummy! Mulled Eggs!! "-)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."


They are OK. Pretty. My whites were purple, against the birght
yellow yolks. Still subtle - tasted more of the spices than wine, and
mostly like egg.

There could be an exact timing issue - when the white is firm enough
that the shell could be cracked, but still un-set enough to get the
most from the marinade. Maybe a longer colder soak so the eggs don't
get rubbery. Maybe a stronger bath. Or maybe I could learn to
appreciate subtlety.

Could be poached in wine or tea or broth or juice, but that would lose
the wierd easter egg appeal.

I see it as a novelty dish. Fun to bring to a potluck picknik. Or
just pickle 'em w/ beets - that's pretty, too. Could be a great
platter of boiled eggs - brown tea, two shades of purple, maybe some
light onion and brighter tumeric. Lots of green choices. How would
you feel about mint or cilantro eggs? Some kind of hot sauce red?

Would some sort of injection be cheating? Flavors within flavors.
Would the pin-hole compromise in the shell make that wierd blobular
extrusion that sometimes happens when the shell cracks? Would that
be bad, or interesting in context?

Ok. I'm ready to set up the lab. Just need to be invited to the
right Easter picknik and raid the henhouse.

Thanks y'all. I'd never heard of tea eggs before this thread. Now I
seem to be insane.

B