The marbling technique is an adaptation of the traditional Chinese tea egg. We tested many different colors, knowing that we wanted to use vegetable dye so that the eggs were sure to be safe for consumption. After testing 12 different colors, we figured out that beet juice worked best. Other colors either weren’t bright enough or didn’t stick to the egg enough.
Then we tested to find the perfect way to serve a boiled egg with a liquid yolk. We wanted the yolk to be runny, so we had to keep it at that perfect silky texture, and at the same time, avoid the rubbery feel that egg whites sometimes get. Finally, we said, why don’t we boil it to set the white, and then cook it sous vide? But we still had to test many different times and temperatures after we created that process. This was before we had our Best Bets for Cooking Whole Eggs table (see page 4·78). Actually, because at that time it seemed like everyone was working with eggs in some way (Johnny was working on custards), we put all of our results together and that became the Best Bets table.
Anjana Shanker, Staff Chef, The Cooking Lab