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
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NATURAL ONION SKIN DYE 5 WAYS - HAPPY …
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5/5 (2)
Total Time 1 hr 30 mins
Category Appetizer
Calories 64 per serving
- Boil the onion skins in 1 liter (3 1/2 cups) water for 45-60 minutes. The longer you boil it, the darker will be the dye. Use a sieve to drain the dye and discard the onion skills. While the dye is boiling, start decorating your eggs.
- Lace bands or ribbons: Wrap a lace strip across your egg. Fix it with a normal pin or a safety pin. Alternatively, knot the ends of the lace strip and cut the excess. In this case the pattern will be uneven at the spot of the knot. The finer the lace is, the less visible the pattern will be. Make sure the lace strip is attached very tightly to the egg. It's the most important thing to pay attention to, regardless of which pattern you choose. Pull the nylon stocking over one hand and place the egg over it. Invert the stocking over the egg, while trying to keep the lace strip at its place. Twist the stocking at a base and tightly tie a string around the base. Straighten the lace in case it has moved.
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- Herbs and leaves: Wash an egg and place a herb leaf on it. Cilantro and parsley work the best as they attach the best. Pull the nylon stocking over one hand and place the egg over it. Invert the stocking over the egg, while trying not to fold or wrinkle the leaf. Twist the stocking at a base and tightly tie a string around the base. Very carefully move the leaf under the stocking to reposition it.
DYING EASTER EGGS WITH ONION SKINS
From hildaskitchenblog.com
5/5 (46)
Calories 68 per serving
Category Appetizer, Snacks
- Carefully place one sprig of cilantro or Italian parsley, or whatever leaf or flower you are using, over each egg. Make sure the leaves lay flat onto the egg. They stick better if you moisten the egg first.
- Cover the egg with a napkin or pantyhose. Gather the material toward the back of the egg. Tie the material in place with a rubber band or twine. Do the same with the remaining eggs.
- Gently place the eggs in an electric tea kettle or a pot. Don't overcrowd the eggs. Cover the eggs with onion skins, then fill the pot or tea kettle with water.
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