Halloween Marbled Eggs

🩸 Bloody good ramen eggs

4 hours prep

10 minutes cook

Serves 1

Nell Carter

Ingredients

Halloween ramen:

6 large eggs

2fresh beetroots, peeled and chopped

500mlwater

2 tbspsoy sauce

1 tbsprice vinegar

1 tspsugar

½ tspsalt

Serving suggestion:

shredded nori

chestnut mushrooms

spring onions, finely chopped

sesame seeds

chilli crisp

1packet instant ramen noodles

Forget fake food colouring — these spooky marbled eggs get their crimson colour naturally from fresh beetroot. Crack the shells, let them soak overnight, and they’ll emerge looking like something straight out of a witch’s kitchen.

Method

Bring a pan of water to a boil, gently lower in the eggs. Boil for 6½ minutes for soft, jammy yolks, then transfer straight into an ice bath for 10 minutes.

Once cooled, gently crack the shells all over with the back of a spoon — don’t peel them. The cracks are where the colour will seep in.

To make the beet dye In a saucepan, add the chopped beetroot, water, soy sauce, vinegar, sugar and salt, then bring to a simmer and cook for 15–20 minutes until the water is a deep red.

Let it cool completely (important so you don’t overcook the eggs) then strain out the beetroot pieces.

Place the cracked eggs into a container and pour over the cooled beet liquid until they’re fully covered. Refrigerate for at least 4 hours - or overnight for a stronger marbling!

Remove eggs from the beetroot dye and dry with a paper towel, then peel off the shells to reveal red-veined, marble-patterned eggs.

Slice in half to show off the golden yolks against the crimson marble — perfect on a dark, rich ramen.

Cook noodles according to package instructions, then dish up and garnish with spooky mushrooms, shredded nori, spring onions, sesame seeds, chilli crisp and finally your marbled eggs.