Cooking out side the take out box
Better, faster, easier, cheaper and healthier....
|Gorgeous eggs dyed |
with natural colors
Ditch those expensive, synthetic Easter egg dyes. Recycle kitchen scraps for beautiful, naturally colored Easter eggs. You'll save time, too, because you'll cook and color your eggs in one step.
Brown onion skins (the dry outer skin), spices (like turmeric), beets - any food that stains a plastic or rubber scraper will do the same for egg shells. Experiment.
Rinse raw, white eggs under tepid running water. Drain. No need to dry. Put eggs into a deep pot. Cover with enough tepid tap water so there's an inch of water above the tops of the shells.
Add your kitchen scraps (one color per pot). Stir in gently.
|Dye eggs with onion skins|
After 10 minutes, carefully pour off the water. Replace with cool tap water. Let eggs cool in the water 5 minutes to stop the cooking.
After 5 minutes, pour off the water. Dry eggs. Keep cooked eggs refrigerated until serving time.
Not sure how this will work?
Cook one or two eggs so you can check the color and doneness of the eggs before doing the whole batch.
If the color isn't dark enough, add more vegetable peels or spices to the next batch.
If your eggs need a little more cooking, let them sit in the hot water one minute more.
For golden brown eggs, we used the brown skin from 1 onion (about 1/4 cup lightly piled to measure) for 1 dozen large, white eggs that were cooked in 7 cups of water.
|Happy, spring looking,|
For deeper colors, use more coloring ingredients. (Don't cook eggs longer than recommended thinking it will make the eggs darker. All it will do is make your eggs turn to rubber.)
Egg shells are porous so raw eggs are sometimes coated with an invisible film to seal the shells and prevent moisture loss. Be sure to rinse the raw eggs in tepid water to remove any film so the coloring will be absorbed by the shell.