The South-East Asian love of bright colours is reflected in this favourite garnish for a festive meal. Employing the method used by the Chinese in their marbled tea eggs, Indonesians give hard-boiled eggs a marbling of bright red, green or yellow.
- 6 eggs, at room temperature
- red, green and yellow food colouring (or colours to your choosing)
- Put the eggs gently into a saucepan with enough cold, salted water to cover, and bring to simmering point, stirring gently during the first 5 minutes to centre the yolks.
- When the water starts to bubble, gently cook the eggs for about 7 minutes, then cool them under cold running water. Meanwhile, put water in three small saucepans and use the food colouring to colour each either a deep red, green or yellow. 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 the heat and allow the eggs to stand in the coloured water for at least 2 hours. When the shell is removed, there will be a bright marbling of colour on the whites of the eggs.
- Halve length-ways, and use as a garnish for festive yellow rice or other festive dishes.