Today the Sunday Supper crew is celebrating Halloween and sharing some Halloween Finger Foods recipes. I've made marbled eggs before, but I thought they were the perfect, eerie appetizer for a Halloween potluck because they look like spiderwebs, right?
Halloween Finger Foods #SundaySupper Spooky Snacks and Starters
- Cheesy Ghost Chains by Cindy’s Recipes and Writings
- Cobweb Eggs by Culinary Adventures with Camilla
- Ghouly Pumpkin Butter Biscuits by Our Good Life
- Pumpkin Energy Bites by Caroline’s Cooking
- Spooky Pizza Bites by A Day in the Life on the Farm
- Sincere Pumpkin Patch Spicy Cheese Ball by Food Lust People Love
- Spooky Snack Mix by Pies and Plots
- Vampire Blood Soup with Monster Grilled Cheese Sandwiches by My Imperfect Kitchen
- Zombie Fingers (Bacon Wrapped Dates) by A Kitchen Hoor’s Adventures
- Bloody Eyeball Brownies by Hezzi-D’s Books and Cooks
- Candy Corn Cookies by The Freshman Cook
- Chocolate Caramel Pretzel Bites by Hardly A Goddess
- Halloween Chocolate Bark by Life Tastes Good
- Homemade Almond Joy Candy Bars by Bites of Wellness
- Matcha Monster Rice Krispies by NinjaBaker.com
- Mini Frankenstein Cheesecakes by Sunday Supper Movement
- Warm Caramel Apple Dip by Palatable Pastime
- Witches Fingers Cookies by That Skinny Chick Can Bake
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Ingredients makes 12
- 12 eggs
- water, as needed
- 4 T soy sauce
- 3 T red wine
- 2 C water
- 3 T black tea leaves
- 1 t sesame oil
- 3 cloves garlic, crushed
- 1" knob fresh ginger, peeled and chopped
- 2 T honey
- 1 t red chili flakes
- salt for serving
Place the eggs in a pot with the water, making sure that there is at least an inch of water over the eggs. Bring the water to a rolling boil. Remove from heat and let the eggs stand in the hot water for 15 - 20 minutes. Run the under cold water to cool. Reserve 1 C of the cooking water in the pan.
Tap the boiled eggs to make a series of cracks all over the eggshells. Try to keep the shells intact. But if some pieces happen to flake off, don't worry.
Add the remaining ingredients to the pan with the water. Bring back to a boil. Add the eggs. If there's not enough liquid to submerge them, add more water. Simmer for 2 hours.
Turn off the heat and let the eggs cool in their liquid.