An almost impossible event: Easter breackfast in the garden; and this at our latitude.
We celebrated the event coloring our eggs in a natural way, super easy and always welcomed.
Unlike to other years we spent our Easter at home with our family, we event did not go shopping for this event, but those eggs and litttle decoration made this day special again.
The bread we enjoyed this moring was: Beautiful Challah (Sourdough Version)
with butter, honey and homemade jams.
Blue using red cabbage, yellow using turmeric, brown with coffee, maroon with beets, bluish gray with blueberries, green with spinach boiled spinach leaves and the rust color with paprika.
Colored Easter Eggs
- 6 eggs
- 4 onions(dried skin only or other ingredients), preferably red onions
- herbs, leaves and flowers (or wax)
- 6 short nylon socks
- vegetable oil, optional
- For reddish brown color: Crunch the onionskins into a medium saucepan and cover with water. Bring to a boil, then lower heat and simmer 15 minutes. Remove from heat and let sit until the water is a rich reddish brown. Keep the solution warm, but not hot.
- Clip the herbs and leaves into small lengths and individual leaves.
- Place herbs and flowers around the first egg in the nylon sock. Fix the flowers and the leaves stretching the nylon sock around the egg and tie it tightly with a knot or twist tie to hold the leaves in place. Note: leaves on an egg will block the onion dye from reaching the area covered by the leaves.
- Load the eggs into the coloring solution taking care that they should stay completely covered. If necessary, add just enough water to cover them.
- Bring the pot to simmer, cover, and remove from heat. Let the eggs soak in the dye until the whole pot comes to warm room temperature.
- Remove the eggs from the solution, 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.