Bob > wrote in message
...
> Bob Pastorio wrote:
> > Hard-cooked 36 eggs day before yesterday. Chilled them
> > in ice water until cold (like 20 minutes) and divided them
> > into 3 groups. Rolled them gently on the countertop to
> > crack the shells slightly and put them into 3 different
> > coloring solutions overnight.
> > 1) tea
> > 2) beet juice
> > 3) puree of basil (thinned with rice vinegar)
==> Lather, Rinse, Repeat swapping eggs to new soak <==
> > They really did look cool.
>
> That *is* cool! I make marbled tea eggs every once in a while,
> although I spice the tea up with cinnamon, cloves, and star anise.
[snip]
> The "only slight flavor effects" observation is rather disappointing
> to me, and now I'll have to check the amount of time that I steep
> the tea eggs. In the eggs I make, you can definitely taste the tea
> and spices, so maybe I just steep them longer than you did, or
> maybe my steeping solution has a stronger flavor -- but I can't
> believe that my steeping solution has a stronger flavor than BEET
> JUICE, so the stronger flavor is probably a result of a longer
> steeping time.

I'm with you, Bob (not this one), on the flavor being less subtle than Bob
(this one) posted about. I'd be curious why his eggs didn't latch onto the
different flavors he used.

My marble eggs (black tea, pickled peppers [usually jalapeno], and beet are
my crew's favorite flavors) are not subtle in grapping whatever flavor
they're soaked in.

The Ranger