Tuesday, April 05, 2011
Tutorial Tuesday- Easter eggs
- Use a sharp object (like the pointy end of a steak knife) to make a small hole in each end of an egg. We do a mixture of tapping and twisting and eventually a bit of shell will break away.
- Stick something into the hole (like a skewer or toothpick) to break the yolk.
- Hold the egg over a bowl and blow on one of the holes until all of the whites and yolk come out and you can blow air through it.
- Wash the egg shells with soap and water and let them dry.
- Make quiche with the insides (this part is optional, but what a great excuse to make quiche!)
And that's it! You can keep using your beautiful eggs year after year! I like to put mine in bowls of moss to make little nest displays.
- Select produce based on color choice: 12 oz. fresh cranberries (tan), 1 head purple cabbage, sliced (blue), skins from three yellow onions (rust)
- In a covered, 8 quart stockpot over medium-high heat, bring 10 cups water and produce to a boil; let boil for 30 minutes. Reduce heat to low, then strain and discard produce.
- Bring water back to a gentle boil, then stir in 3 tablespoons vinegar (1/4 cup for cabbage). Gently lower eggs into pot and boil for 30 minutes.
- Turn off heat, cover, and let stand for 2 to 3 hours, or until desired color is achieved. Remove eggs and transfer to carton to cool.
It's certainly a more time consuming process, but I love the idea of making my own dye and even using table scraps, like onion peels, to do it. We probably won't get around to this until closer to Easter, so if you try it before then, be sure to let me know how they turn out!
And I haven't forgotten the rest of the weekend pictures- look for them tomorrow!