My mom used to make marbled eggs and stick them in a curry sauce. It was one of her regular weekday dinner meals, simply with rice and a seasonal veggie. It’s been years and years since I made these, and the memory was definitely a little rusty: I had to take several tries. But, in the end, the result was good and, like my mother, I planned to use them in a curry sauce. That is, until a last minute potluck invitation changed my mind, and I made deviled eggs instead.


Deviled Marbled Eggs

  • 6 eggs
  • 2–3 Earl Grey tea bags
  • 2 tablespoons soy sauce (I use Kikkoman)
  • 1 tablespoon Ketjap Manis (sweet soy sauce)
  • 1-inch piece of ginger, peeled and sliced
  • 1 small star anise
  • 1 makrut leaf, bruised (optional, use lime peel instead if you don’t have it)
  • 2 tablespoons mayonnaise
  • 2 teaspoons Dijon mustard
  • 1 teaspoon fresh lime juice
  • salt and pepper to taste
  • Tabasco to taste
  • Fresh herbs and spring onion to garnish

Put the eggs in pan and add water until the eggs are just under. Bring to a boil and time 3 minutes after the water starts to boil. Take the eggs out (keep the water!) and transfer to ice water. When cool, take the eggs out and, using a soup spoon, tap on the shell gently all over (try and do this in a regular pattern) to crack the egg shell (again, gently!). Add the tea bags, soy sauces, ginger, star anise and makrut or lime to the water in the pan, bring to a boil and lower to a simmer. Add the cracked eggs and simmer for 20 minutes. Turn off heat and steep the eggs for at least 6 hours or overnight.

Peel the eggs and cut in half lengthwise. Scoop out the yolks and transfer to a bowl. Add the mayo, mustard, lime juice and salt, pepper and a couple drops of Tabasco to taste. Mix together well until smooth. Put into a piping bag (or simply use a spoon) and fill the egg halves. Garnish with finely chopped spring onion and fresh herbs like small mint and/or cilantro leaves. If you have them, herb flowers (basil flowers for instance) would look beautiful and taste good!