This was one of the few -stretch- dishes. I can document that they ate hard boiled eggs in our period of study, but I can’t document that they made “marbled eggs”. This melded really nicely with my theme though so I was ok with letting it go out.
Hard boil eggs
Add eggs to cold water. Bring water to a boil. Turn heat source off and let eggs sit in water until water is cool.
Marble the eggs
Carefully crack the egg shells on all sides. Do not remove shells. Place cracked eggs in water and add food coloring (I used about 1 bottle of food coloring per 2 dozen eggs). Bring water to a boil. Remove colored water from heat and let eggs sit in water for 2-3 hours. Drain eggs and remove shells.
These were very lovely. I made 12 dozen eggs and I think we ended up with 5-6 dozen left over. Of those, we used 2 dozen on the sallet in the next course.