Tea-Batiked EggsDL Staff | Delicious Living
- Serves: 12 people
- Calories per serving: 37
These beautiful eggs, arranged cut-side down, complement any hors d'oeuvres tray. It's a modern rendition of a classic technique and fills the kitchen with savory aromatics. For best results when peeling, begin with eggs that have been kept in your refrigerator for at least one week.
- Place eggs and 1 teaspoon coarse salt in a saucepan large enough to hold eggs in one layer. Add cold water to cover by several inches. Bring to a boil over high heat; reduce heat and maintain a very low simmer for 20 minutes (do not cover).
- Drain eggs and rinse under cold water or set in an ice bath to cool completely.
- Tap each egg with the back of a wooden spoon to create a web of cracks. Place eggs in a heavy pot. Add all Batik Dye ingredients. Bring to a boil quickly, then reduce to a simmer. Cover and simmer for 2 hours. Add more hot water if needed.
- Remove pan from heat but keep covered. Let eggs sit in the coloring liquid at room temperature for 6-12 hours.
- Remove eggs from liquid and store, unpeeled, in the refrigerator. To serve, peel carefully to retain surface pattern. Cut into halves or quarters and arrange cut-side down on a cold platter. Any extra eggs will keep in the fridge, wrapped, for five days.
PER SERVING (1/2 egg): 37 cal, 62% fat cal, 2g fat, 1g sat fat, 106mg chol, 3g protein, 0g carb, 0g fiber, 62mg sodium