I had initially planned to make marbled eggs for our Tolkien Thanksgiving, calling them Dragon Eggs on the menu. But I didn't crack the shell enough and, though the eggs steeped in the soy sauce-tea mixture for long enough, they didn't have any visible veins when I peeled them. Drat.
But inspired by my extra purchase at the fish market of a whole Dungeness crab, I cracked and cleaned the crab and topped the hardboiled eggs with lump meat. A drizzle of melted butter elevated this to a decadent part of our first course.
4 Tablespoons lump crab meat
melted butter, as needed
freshly ground salt
freshly ground pepper
Place the eggs in a large saucepan. Pour in enough water to ensure that there is at least an inch of liquid over the eggs.
Bring the water to a rolling boil. Let cook for 3 minutes. Remove from heat and let the eggs stand in the hot liquid for 10 to 15 minutes. Run the under cold waters so that they are cool enough to handle.
To serve, peel eggs and halve lengthwise. Top with 1/2 Tablespoon crab meat. Sprinkle with freshly ground salt and freshly ground pepper. Drizzle with melted butter. Serve immediately.