Remember when tea eggs were a fad in the SCA? I thought they were so beautiful... but that was when we were more Euro-centric and I didn't want to use tea and star anise* to make them. So instead I peeled the hard boiled eggs and popped them into a pot of very strong beef bouillon, let it cool, and then put the broth and eggs in a container in the fridge for a couple of days. The whites ended up uniformly dark tan rather than "marble eggs" but that was okay. The bouillon lightly salted the whites and flavored them like beef while the yolks stayed creamy egg-flavored. They make good protein bombs.
*I didn't know if it was traded to Europe within the SCA time period. I know better now. Not that it matters with the expanded cultural opening.
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branchandroot
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Date: 2023-07-03 12:44 pm (UTC)*I didn't know if it was traded to Europe within the SCA time period. I know better now. Not that it matters with the expanded cultural opening.