|
|
|
|
 |
|
Seasoned Insight > Seasonal Celebrations > Dyeing Eggs
|
 |
|
|
|
Eggs can be dyed when they are hard boiled or when they are hollowed out. Whichever you choose, the steps below will help in creating wonderful colored eggs.
Preparing eggs for decorating
Hard Boiling Eggs
| Pierce the large end of the eggs with a pin. This pierces the air cell, allowing the air to escape, preventing a flat spot from being formed on the large end of the egg during the cooking process. It also helps in making the eggs easier to peel after cooking. |
 |
| Pour cold water into a saucepan and add 1½ teaspoons of salt per quart of water. (The salt may help make the peeling process easier). Make sure there is enough water in the pan so that the eggs will be completely covered. Bring the water to a boil and with a large spoon, place the eggs into the water. |
 |
| When the water returns to a boil, turn down the heat so that the water is at a low simmer and then begin timing the eggs for the desired doneness. Do not cover the pan. |
 | Hollow Eggs
If you would like to display your eggs, it is a good idea to “blow out” your eggs before decorating. Poke a whole in each end of a raw egg, the largest whole on the large end, with a pin. With the pin, break up the yolk on the inside of egg. Blowing through the small end of egg, blow the insides of the egg through the large whole. Wash egg and let dry before decorating.
Preparing the dye
Preparing the dye to color eggs can either be done with a store bought kit or made at home with food coloring. For the store bought kit, follow the directions on the package. To make dye at home be sure that you have enough containers available for each color that you want to create. Each color will need 1 cup of water, 2 teaspoons distilled vinegar and the desired food coloring.
| Gather all of the ingredients needed. Make sure to lay out old newspapers or paper towels on the work surface to soak up any spills that might occur. |
 |
| Add the vinegar to the water and the desired number of drops of food color to achieve the color that you want. |
 |
| Carefully lower the egg into the dye with a spoon or egg dyeing utensil that comes in most egg dyeing kits. Make sure that the egg is completely covered with the dye. |
 |
| Allow the eggs to sit anywhere from two minutes to overnight to reach the desired color. When finished, carefully remove the egg from the dye, pat dry with a paper towel and allow to dry competely on a wire rack. |
 |
Color Chart
| Color |
Number of drops of coloring |
| Orange |
17 Yellow and 3 Red |
| Purple |
15 Blue and 5 Red |
| Dark Green |
14 Green and 6 Yellow |
| Raspberry |
14 Red and 6 Blue |
| Teal |
15 Green and 5 Blue |
| Plum |
10 Red and 4 Blue |
| Grape |
17 Blue and 4 Red |
| Fucshia |
18 Red and 4 Blue |
|
|
 |
| More Seasonal Celebrations >> |
 |
|
Dyeing Eggs article - Related Content |
 |
 |
 |
 |
 |
|
 |
 |
 |
|
 |
| This is a great recipe that can be served as a sandwich or on baguettes as an appetizer. |
|
 |
 |
 |
|
 |
| A seasoned sauce that goes well with many egg dishes but especially with Egg Foo Yung to add a savory flavor to the eggs. |
|
 |
 |
 |
|
 |
| Topped with a savory sauce, this egg dish is great for morning meals or to serve guests for a brunch, lunch or dinner selection. |
|
 |
 |
 |
|
 |
| Made for breakfast, lunch or dinner, Egg Foo Yung provides an enjoyable way to add texture and healthy ingredients to an egg dish. |
|
 |
 |
 |
|
 |
| This tasty salad can be varied to use whatever fresh vegetables are available. Try julienned carrots, broccoli florets, halved cherry tomatoes, thinly sliced radishes, strips of sweet pepper, or whatever you prefer. |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
|
A Frittata is an Italian version of the French omelet. It is open-faced and is not folded over like a French omelet and the preparation is also a bit different. A French ... |
|
 |
|
|
 |
|
 |
|
An omelet is usually made with 2 or 3 eggs and is cooked very quickly in a sauté pan. The bottom of the pan should be about 7 to 8 inches in diameter so that the eggs will ... |
|
 |
 |
 |
|
 |
|
Tips| Substitutions
Tips
Scrambled Eggs: Scrambled eggs may turn slightly green if cooked at too high a temperature or allowed to sit in the pan for long periods. To ... |
|
 |
|
|
 |
|
 |
|
Composition | Color | Size | Grades | Freshness
Composition
An egg is composed of several structures that all serve an important function its construction. Besides ... |
|
 |
|
|
 |
|
 |
|
Pasteurized Shell Eggs
Pasteurized shell eggs are heated for a period of time to destroy any bacteria that might be present, but the process does not cook the ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
|
|
 |
|
 |
| Approximately 3 inches in diameter, an Egg Ring is made to hold individual eggs so they can be cooked into a perfectly round shape. An egg is simply cracked open and dropped into ... |
|
 |
|
|
 |
|
 |
| A cooking utensil that is made to hold an egg so it can be soft cooked, preparing by using a method that is referred to as "coddling" eggs. Cooked more slowly than a boiled egg, ... |
|
 |
|
|
 |
|
 |
| Similar to a scissor in design, this kitchen tool snips off the top of a soft-boiled egg so it can be eaten while still in the shell. The Cutter, which may also be referred to as ... |
|
 |
|
|
 |
|
 |
| Often referred to as Liquid Egg Whites or pasteurized egg whites, this food item is a replacement for the natural whites of eggs. Since all of the cholesterol of an egg is in the ... |
|
 |
|
|
 |
|
 |
| An egg product that can be used as a replacement for fresh eggs in order to reduce or eliminate the cholesterol content found in whole eggs or for recipes requiring uncooked eggs. ... |
|
 |
|
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
 |
|
 |
 |
 |
 |
|
|
|
|
|
|
|
|
|
 |
|
| Reproduction in whole or in part without written permission is strictly prohibited. |
| © Copyright 2008 Tecstra Systems, All Rights Reserved, RecipeTips.Com |
|
|
 |
|