EASTER EGGS - DYEING, DEVILLED EGGS

 DYEING EASTER EGGS





For naturally dyed eggs, the dyeing process should commence on Holy Thursday, (assuming Good Friday is a day of prayer). For food colouring, Holy Saturday is possible. The Greeks dye their eggs on Holy Thursday, the Poles on Holy Saturday.
FIRST METHOD: WITH FOOD COLOURING:
There are two ways to prepare the eggs: The first is to blow the eggs. This involves making a hole with a needle at the end of the eggs and blowing the contents of the egg out.
The second is to hard boil the eggs. This way they can be served on Easter Monday as devilled eggs.
INGREDIENTS
Eggs + for each egg;
½ cup boiling water,
1 teaspoon vinegar
10-20 drops food colouring
Mix together the boiling water, vinegar and food colouring in bowls and soak eggs for time necessary to get the desired colour.
Remove eggs with a slotted spoon or tongs and let dry.
Polish eggs with butter.
USING NATURAL COLOUR
From My Frugal Home (from which image is taken).
INGREDIENTS
Bunch of Beetroot, chopped (pink)
¼ Red cabbage, chopped (blue and green)
Skins of 4 Red onions (red)
Skins of 4 yellow onions (for orange colour)
White vinegar
Water
Place chopped beetroot, cabbage or onion skins in separate pots covered with about 1 inch of water. Boil and then simmer for about half an hour or until the colour reached is deep enough, (remembering that the colour on the eggs will be lighter). When sufficient colour is reached, strain.
Turmeric: To dye yellow:
Place turmeric powder in boiling water until it reaches the desired colour and then soak the eggs.
Place the eggs into a preserving jar, together with 1 teaspoon of vinegar and pour the dye over the eggs. Seal the jar and place it in the refrigerator and keep overnight at least. (Naturally dyed eggs are slower than store-bought food dyes). Leave as long as you can until the desired colour is reached.
Polish with butter and store in the fridge until Easter Day.
USING THE EGGS:
On Easter Sunday, serve the eggs at the table for Easter decoration. On Easter Monday (the Monday of the Angels), they can be served as devilled eggs – recipe below:
DEVILLED EGGS
Eggs
Mayonnaise
Dijon Mustard (or alternatively, curry powder)
Apple cider vinegar (drop)
Salt and pepper
Slice the eggs in half lengthways and scoop out the yolk. Add the yolk to the mayonnaise, apple cider vinegar, salt and pepper, and stir together until creamy.
IMAGE: MY FRUGAL HOME
Devilled eggs: downshiftology

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