Onion And Herbs Dyed Easter Eggs Recipes
ONION AND HERBS DYED EASTER EGGS
These stunning Easter eggs are the result from a dye of onion skins, herbs and spices. With a resist technique creates the delicate graphic designs on the surface. For much more colors and tips see: http://younglivingcircleblog.com/2010/03/01/natural-dyes-for-your-easter-eggs/
Provided by Artandkitchen
Categories European
Time 1h15m
Yield 6 egg
Number Of Ingredients 3
Steps:
- For reddish brown color: Crunch the onion skins into a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer 15 minutes. Remove from heat and leave to steep until the water is a rich reddish brown.
- For yellow color: prepare a solution with 1 teaspoon turmeric and 3 cups of water. Boil and keep aside.
- Clip the herbs and leaves into small lengths and individual leaves. Dampen the egg and the leaves to help them stick firmly where you place them, and arrange a sprig or a few leaves on an egg to block the onion dye from reaching the area covered by the leaves.
- Starting with one foot of the old nylons, stretch it around the egg and tie it tightly with a knot or twist tie to hold the leaves in place.
- Cut the tied egg away from the empty stocking.
- Tie another knot at the open end of the empty nylon leg, and repeat, tying off the nylon around each egg. By this time the dye water should be warm, not hot.
- Load the eggs into the saucepan-they should be completely covered with water. If not, add just enough to cover them.
- Bring the pot to a boil, cover, and remove from heat. Let the eggs soak in the dye until the whole pot comes to warm room temperature.
- Fish out the eggs, snip off the knots and rinse off the eggs, discarding the nylons and herbs.
- Pat the eggs dry, and rub them with a bit of vegetable oil to bring out the shine and brilliant deep reddish brown color.
- For yellow prepare a solution with 1 teaspoon turmeric.
- Additional colors: blue using red cabbage, brown with coffee, maroon with beets, bluish gray with blueberries, green with spinach boiled spinach leaves and the rust color with paprika.
- Other technique: wax resist captured the underlying color.
Nutrition Facts : Calories 100.8, Fat 4.8, SaturatedFat 1.6, Cholesterol 186, Sodium 73.9, Carbohydrate 7.2, Fiber 1.2, Sugar 3.3, Protein 7.1
GREEK EASTER EGGS
I found how to make this dye online, but I changed the technique because I did not get good results that way. The first Easter that I celebrated with my husband's family was wonderful. After Easter dinner, a tray of red-dyed hard-boiled eggs was placed on the table. (The deep red eggs remind us of the blood of Christ.) Everyone chose one egg and then paired up two-by-two. Taking the eggs and matching fat or pointed end to end, as they said 'Christos Anesti' they tapped the ends of the eggs together and whoever's egg remained unbroken 'won'. This continued (both ends of the egg can be used as long as matching ends tap each other) until the last person had at least one end of their egg in tact. This was a fun and joy-filled way to help celebrate.
Provided by smgormas
Categories Appetizers and Snacks
Time 2h15m
Yield 12
Number Of Ingredients 5
Steps:
- Combine water, onion skins, and vinegar in a pot; bring to a boil. Set aside onions for another use. Reduce heat, cover pot, and simmer, stirring occasionally to make sure skins are submerged, for 30 minutes. Remove pot from heat, remove cover, and cool dye to room temperature, at least 30 minutes.
- Remove skins from dye and discard skins. Place eggs in the dye and bring to a boil; cook for 15 minutes. Remove pot from heat and leave eggs in the dye until a deep red color is reached, about 30 minutes more.
- Transfer eggs to a wire rack to dry, about 15 minutes.
- Rub olive oil onto each egg to make them shiny. Store eggs in the refrigerator.
Nutrition Facts : Calories 172.3 calories, Carbohydrate 21.6 g, Cholesterol 186 mg, Fat 6.3 g, Fiber 3.9 g, Protein 8.8 g, SaturatedFat 1.8 g, Sodium 82.1 mg, Sugar 10 g
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