Sunday, April 24, 2011

Cabbages and eggs, again

Boiled eggs, chopped red cabbage, turmeric, & vinegar
I wasn't going to color Easter eggs this year, what with Nora away and me not into doing the whole Easter Bunny thing anymore. Last year I announced to our two adult children that the Easter Bunny had retired, but if they wanted to hide eggs for each other, they should feel free to go right ahead and do so.

Here the eggs are inside the bowls
But I still enjoy coloring eggs, especially since I started playing around with food-based natural coloring agents a few years ago. It kind of seems more magical to me, to make your own dyes from foods and spices; or maybe it's just more appealing and kind of a novelty. It always makes me want to experiment with dyeing other things, like linen bookbinding thread (which I've done) and paper (which I've also done, but only with tea and rust—but not together; that is, I have used them together and it just turned the paper gray, so now i know better).

It's the one time each year that I buy white eggs. All the rest of the year I buy brown eggs. Either way, they're organic, free-range eggs from the co-op, but most of the time the brown eggs just appeal to me more. But I don't expect they would color up very well, would they?

To keep things simple this year, I just did two colors, with three eggs of each. I boiled up seven eggs Friday morning, and ate one of them for breakfast (taking it out of the water after only three minutes so the yolk would be soft), and let the others sit until I had finished my tea.
Not bad!

So, this year's egg dyes are from red cabbage and the spice turmeric, following the directions from Lakewinds Co-op. After letting them sit in the refrigerator for a few hours, I took the eggs out and rinsed them off and was pleased to find I got a deeper blue from the cabbage than in past years—and some little white splotches that make them look more interesting than if they were just evenly colored. The turmeric always produces a nice rich gold color. (Compare the result from a couple of years ago in this blog post.)

Next: make deviled eggs, of course. And cole slaw—there's always more cabbage than I need just for eggs. And maybe next year I'll try some different foods, like beets, too.

1 comment:

  1. The eggs are beautiful! And I like my yolks soft too. I've found that if I microwave two eggs (sans shell, in a bowl covered with plastic wrap) for 45 seconds at half power, they're just like I liken 'em.


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