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Method:
If eggs have been refrigerated, allow
them to come to room temperature. Put them gently in a saucepan
with enough cold, salted water to cover, and put them over gentle
heat. Bring to simmering point, stirring gently during first 5
minutes with the handle of a wooden spoon. This is to ensure
that the yolks are centred. When water bubbles gently cook eggs
for about 7 minutes, then cool them under cold tap. Meanwhile,
put water in 3 small saucepans and color each either a deep red, green
or yellow with food coloring. Bring to the boil. On a hard
surface gently tap the eggs to crack the shells all over, but do not
remove any part of the shell. Put 2 eggs into each pan and
simmer for a further 5 minutes, then turn off heat and allow eggs to
stand in colored water for at least 2 hours. When shell is
removed, there will be a bright marbling of color on the whites of the
eggs. Halve lengthways, and use as garnish for nasi kuning or
other festive dishes.
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