Most likely, this is the most beautiful technique for coloring eggs that I have tried so far. They come out so beautiful and natural. Which coloring technique did you use to decorate Easter eggs this year?
Ingredients
Zip-lock bags
Rice
Powdered egg dyes
Eggs
White/apple cider vinegar
Wire sponge
Vegetable oil
Instructions
First step:
1
Pour water and white vinegar in a pot in a 1:1 ratio. Then, boil some eggs. Once they are boiled, rub them with a wire sponge under water until they become snow-white.
Second step:
2
In a zip-lock bag, add powdered egg dye and uncooked rice (I added 75g of rice and one packet of egg dye), and mix them in the bag with one teaspoon of white/apple cider vinegar.
Third step:
3
Carefully place the eggs, one by one, into the bag, tightly close it, and shake it. Stop when you are satisfied with the final look of the egg. Take the egg out carefully with a spoon. There may be some rice left on the egg. I used an extra spoon to remove the rice carefully, so the patterns wouldn't smear. Place the eggs to dry in an egg carton.
Place baking paper on the baking sheet and form a 20 cm circle in the center with a rolling pin. You can use the bottom of the cake baking tray as a sample. Turn the baking paper over and set aside.
3
In a large bowl, beat the egg whites with a pinch of salt on medium speed until stiff peaks form.
4
When the tops are formed, gradually add the sugar, mixing constantly on medium speed. Use a hand mixer, as it allows you to better adjust the movements over the entire surface of the bowl.
5
Add white wine vinegar, cornstarch, vanilla extract and beat at low speed until all ingredients are combined.
6
Spread the prepared meringue inside the circle, spoon by spoonful, in the middle of the circle.
7
When all the mass is used, spread the meringue to the edges of the circle and make a well in the middle, where we will later add the cream and fruit.
8
Place the Pavlova cake in the preheated oven on the lower guide, reduce the temperature to 130 degrees and bake for approx. 20 minutes, then lower the temperature to 110 degrees and bake for another 55 minutes. (Each oven is a little different, so keep an eye on the cake and reduce the intensity if you notice it browning in any way).
9
When the cake is baked, turn off the heat and let it cool completely in the oven (at least 4 hours).
10
Whip the sweet cream, add powdered sugar to it and cut the strawberries. Spread the cream over the cake and decorate with fruit.
Notes
Egg whites should be at room temperature! If you keep them in the fridge, take the eggs out the night before. Use a clean and dry bowl for whipping. When the cake is baked, be careful how you move it, because it is very fragile and can crack quickly. The cake can be kept covered at room temperature for another two days.
If you love creating with your kids for Halloween, the below recipe is perfect for you. Ready in ten minutes and an original idea to put on a table 🙂
Ingredients
36 mini white Marshmallows
1dcl whipping cream
Few drops of red food color
3 peeled almonds
6 cookies of choice (bigger and flat)
Optional: 1 tsp sugar
Instructions
1
Cut the cookies in half.
2
In a large bowl, whip cream with a few drops of red food color until stiff peaks are just about to form (you may also add some sugar to the cream while whipping).
3
Spread a thin layer of the red cream onto each cookie half.
4
Place mini white marshmallows around the round edges of both sides of the cookies.
5
Last but not least stick one fourth of a peeled almond on each side to create the typical Dracula fangs.
I took Martha Stewart as an example in this technique. Easter eggs, colored in this way, are gorgeous, and the preparation is fairly easy and quick. Given that there are so many different silk patterns, we have a really free hand with this technique and can dye the eggs in countless ways. It is not recommended to eat Easter eggs dyed with silk, as the dye from the silk passes into the inside of the egg. Therefore, rather than for food, use them for home decoration.
Some useful tips:
Always choose white eggs. They are even better bought than homemade (they absorb more color)
Choose darker colors of silk (pastel and gray will turn out the worst on the egg - you will barely be able to see the pattern)
Small patterns are more noticeable than the larger ones
It is better to choose a thicker than a thinner piece of silk, because the color will be more intense and the patterns will be better reflected on the egg
Ingredients
Bleached eggs
White wine / apple cider vinegar
Oil
Cord / elastic
Silk (for one egg 20x20cm of fabric)
White cotton cloth (I used a tetra diaper)
Instructions
1
Wrap the raw white egg tightly in a piece of silk so that the more intensely colored side is facing the egg.
2
Dip the still untied egg in cold water so that the fabric adheres well to the eggshell.
3
Tie the fabric tightly with an elastic band.
4
Then wrap the egg in white cotton (in this case do not wrap the egg tightly because it can crack) so that the dye does not spill on the other eggs.
5
Pour cold water into the pot, add two tablespoons of vinegar and bring to a boil.
6
Cook the eggs over a moderate heat for another 25-30 minutes. The longer you cook them, the more intense the color imprint on the shell will be.
7
Remove them from the water and leave them wrapped in silk for another 30 minutes to cool completely.
8
Then unwrap them and coat with cooking oil to make them glow.
As Easter holiday is approaching, most families have already started with the dyeing of Easter eggs. Find below the description of six techniques I did. I hope you will find them useful.
Ingredients
1. Egg whitening and dyeing:
Accessories/Ingredients:
Eggs
Apple / white wine vinegar
Water
Wire kitchen sponge
Water-colours / tempera-colours / colour markers
2. Blown Easter Eggs:
Accessories/Ingredients:
Eggs
Needle / other sharp object
Egg cup
Twine
Toothpick
3. Nail Polish Easter Eggs:
Accessories/Ingredients:
A blown egg
Needle / other sharp object
Wire kitchen sponge
Apple / white wine vinegar
Water
Nail polish of different colors
Disposable plastic glass
Toothpicks
Safety gloves
4. Easter Eggs With Red Wine:
Accessories/Ingredients:
Eggs
Teran / refosco
Apple / white wine vinegar
Water
5. Easter Eggs Dyed in Onion Skins:
Accessories/Ingredients:
Eggs
Water
Onion skins
Apple / white wine vinegar
Clover / dandelion leaves / daisies and more
Twine / old nylons
Oil
6. Marbled Blue Easter Eggs:
Accessories/Ingredients:
Red cabbage
Apple / white wine vinegar
Salt
Freezer bags
Butter
Instructions
1. Egg whitening and dyeing:
1
Pour the mixture of cold water and vinegar (1:1 ratio) and eggs into the pot. Boil the mixture. Once boiled, reduce the intensity to a moderate heat (if you use the induction, cook at intensity level 5). Cook for 8 minutes and remove from the induction/stove. Let everything rest in the water for another 2 minutes. With the help of a tablespoon, carefully fold the eggs onto a plate. Under water, gently rub each egg with a wire kitchen sponge until it becomes snow-white. Dye the eggs with water-, tempera-colours or colour-markers of choice.
2. Blown Easter Eggs:
2
Take a raw egg, needle or other sharp object that you properly disinfect before and after its usage. Carefully make a small hole at the top and bottom of the egg through which you blow the out the egg white and yolk (I helped myself by placing the egg into an egg cup so that it was fixed and I could easily make a hole in the middle. I repeated the same procedure on both sides). Then, decorate the egg as you want. Finally, cut a short string, which you pass through both holes with the help of a toothpick. Make a knot at the bottom of the egg and form a circle at the top. Now you have a beautiful pendant which you can place on your flowers.
3. Nail Polish Easter Eggs:
3
Blow the eggs in the way described in the 2nd point of this article. Then repeat the egg whitening process from the first point of this article. You can pour some water into the egg before putting it into the water/vinegar mixture, so that it will dip to the bottom during cooking. Take the egg out of the water, let it cool slightly and then blow out the accumulated water. Take extra care while rubbing it with a wire kitchen sponge, because the shell is very fragile. Once the eggs have been whitened and blown, start dyeing them with a nail polish. First, put on protective gloves so that you do not get dirty during the preparation. Choose a set of your favorite nail polish colours. Pour the water into a plastic glass. The water must have room temperature. While using a brush, drop the nail polish into the water step by step and make it appear on the water surface. With the help of a toothpick, you can shape lines or other patterns of choice. Immerse the eggs one by one into the water by first staining one half of the egg. Dry it with the unpainted layer down. Repeat the process on the other side. WARNING: Nail Polish Easter eggs are not edible, so do not cook them but rather use a blown egg to bake some dessert. Once the egg white and yolk are taken out of the egg shell, you can freely use the nail polish technique.
4. Easter Eggs With Red Wine:
4
Gently rinse the eggs under water and dry them with the help of a dish towel. In a larger pan, pour water and 2 tablespoons of vinegar. Let the eggs rest in the mixture for about half an hour. This will make the shell firmer and make the color more vivid. Take the eggs out of the pan and lay them into a pot of Teran or Refosco (a ratio of about 1 L of selected wine per 10 eggs - the wine must completely cover the eggs). Allow the wine to boil and then cook over low heat (at induction intensity level 5), for about 12-15 minutes. Remove from the induction/stove. Leave the eggs in the wine for at least a few hours, or even better overnight. Only then will the eggs form crystals.
5. Easter Eggs Dyed in Onion Skins:
5
Go into the nature and collect fresh clovers, dandelions or other edible flowers. Wrap them around the egg with the help of a string or an old nylon. Wet the ornamental flower with water and press it on the egg thoroughly with your fingers so that it does not move during cooking. Pour water into the pot to cover the eggs completely, then add the onion skins and a tablespoon of vinegar to prevent the egg whites from spilling. Cook for about 8-10 minutes and remove from the induction/stove. Leave the eggs to rest in water for another 2 minutes. When the eggs have cooled slightly, unfold them, remove the string or nylon and if necessary coat with grease to glow.
6. Marbled Blue Easter Eggs:
6
First, let's follow the technique of egg whitening according to the instructions from the first point of this article. Wash the red cabbage and cut it roughly. Transfer it to a larger pot and cover it with water. Bring the mixture to a boil. Then reduce the heat (strength 5-6) and simmer for about 30 minutes. Strain the boiling water into a new pot and add vinegar and two tablespoons of salt and allow to cool to room temperature. To achieve a marbled effect on the eggs, put the freezer bags on your hands. Spread the butter evenly over the inside of your palms. Take the bleach-egg in your hand and gently pass it from one hand to the other. When done, place it in cabbage water with the help of a tablespoon and turn it to color evenly. Leave the old one in the water for a few hours (the longer you leave, the darker blue the egg turns). Spoon it out of the water and place on a wire rack to dry. Repeat this method with each egg. (If you want your eggs to only turn blue color, you don't have to apply the butter method. Just put the eggs in the cabbage water.)
For the masquerade I love to bake donuts or a fried sweet dough. This year, I decided on the latter, because its preparation is faster and easier than the preparation of donuts.
Ingredients
Dough:
350g of smooth flour
1 baking powder
180g of yogurt
2 eggs
3 tablespoons of sugar
1 teaspoon of bourbon vanilla paste
1/2 of grated lemon
2 teaspoons of rum
A pinch of salt
1l of oil
Topping:
Powdered sugar
Chocolate topping
Instructions
1
Mix the eggs, sugar and bourbon vanilla paste until it gets foamy.
2
Sift the flour, mix it with the baking powder and add it to the mixture along with other ingredients. Mix the dough with a blender and let it stand for 15 minutes.
3
Heat the oil. Check that it is sufficiently heated by dipping the wooden spoon into the bowl and letting the bubbles slowly and evenly appear around it.
4
Then, with the help of a spoon, gradually put the dough into the bowl and let it fry until it turns golden-yellow (app. 2-3 minutes on each side). It is best to put the dough into the bowl with the help of a teaspoon, which we previously dipped in the heated oil. This way, the dough will easily slip into the bowl.
5
When the sweet dough is ready, serve it on a plate and sprinkle with powdered sugar.
Cream cake is a typical Slovenian dessert. The majority of them are definitely sold in Bled. Bled is the heart of Slovenia and one of the most popular tourist destinations. The best ones are still the ones made at home.
Ingredients
Accessories:
Baking tray of 34x28x6cm
Dough:
500g of pastry dough (2 pieces)
Cream:
1.6 l of milk (3.5% fat)
9 eggs
300g of sugar (for yolks) + 100g of sugar (for whipped egg whites)
85g of sharp flour
85g of smooth flour
2 packets of vanilla sugar
1 scraped vanilla bean
2 tablespoons of rum
Lemon juice of 1 lemon
Whipped cream frosting:
500 ml of whipping cream
0.5 tablespoons of powdered sugar
Topping:
Powdered sugar
Instructions
Dough:
1
Bake the pastry according to the manufacturer's instructions. Roll out the dough a little wider than the size of a baking tray (the dimensions of my baking tray are 34x28x6), in which we will put the cream cake (about 1 cm more on each side). Put it on a baking tray and pierce it with a fork to prevent the dough from inflating. When the dough turns golden-yellow, remove it from the oven. I bake it at 220 degrees for about 5-10 minutes. When the dough is baked, cool it and cut it, so it will go into the cream cake baking tray. Lay one layer on the bottom of the baking tray and cut the other one into squares of optional size.
Cream:
2
For the cream to succeed, you need to use milk which consist of at least 3,5% fatt. Boil 1.4 l of milk in a tall pot. Divide egg whites and egg yolks into two tall bowls. It is important that you put the egg whites in a large bowl. Add sugar, vanilla sugar, scraped vanilla bean, sifted flour, 0.2 l milk, one lemon juice and rum to the egg yolks. With an electric mixer, mix the mixture for about 3-4 minutes until it gets smooth. Whip the egg whites until they are stiff. Once done, gradually add the sugar and stir constantly. When all the sugar is added, stir for another 2-3 minutes to make it firm. Once the milk has boiled, transfer to medium heat and put the foamy yolk mixture into it. Stir constantly. After adding the whole mixture, stir for another 5 minutes. The mixture should constantly boil slightly, but be careful not to burn it. When the cream thickens, remove it from the heat. Pour the boiling cream slowly into the whipped egg whites by quickly turning and lifting rather than whipping them together. Make sure you pour the cream slowly as otherwise it will cause the lumps to form. Stir for another minute and set aside. Immediately pour the warm cream into the baking tray that consists of one pastry dough layer. Apply it evenly over the baking tray and allow it to stand at a room temperature for approximately two hours. After 2 hours place it in the fridge for a few more hours for the cream to consolidate.
Whipped cream frosting:
3
Finally, whisk the whipped cream, sweetened with powdered sugar. Apply evenly over the cooled cream. Put a second layer of baked dough pastry on top. Cut the dough into equal pieces before putting it on top.
Be open to trying out new things. I decided for a chocolate vegan cake today and it looks amazing! As I am cutting down on sugar due to the pregnancy, my hubby tried it and surprisingly he was beyond thrilled at the rich, sweetened flavor.
Ingredients
Accessories:
Baking tray of 25cm
Sponge cake:
180 g flour
180g brown sugar
60g cocoa powder
2dcl vegetable oil
3dcl water
12g baking powder
1 teaspoon baking soda
1 teaspoon apple vinegar
10g vanilla sugar
Pinch of salt
Dressing:
3dcl coconut whipped cream
200g blueberries
Instructions
1
Preheat the oven to 180 degrees.
2
Mix all the sponge cake ingredients in a blender and pour the mixture into a greased baking pan.
3
Bake for about half an hour.
4
Once the sponge cake has cooled, remove the rim from the cake model.
5
Top the cake with whipped coconut cream and fresh blueberries.
Tiramisu is an excellent dessert. At least for me. There exist thousands of recipes for tiramisu. I got the best one from my mother and it tastes delicious.
Ingredients
Accessories:
Baking tray: 32x20 cm
Cocoa
3 egg yolks
3 egg whites
100g of powdered sugar
500g mascarpone
2 tablespoons of rum
250g tiramisu biscuits
2 cups of coffee
Top layer (optional):
1 egg yolk
1 egg white
1 tablespoon rum
50g powdered sugar
250g mascarpone
Instructions
1
Cook Turkish coffee, filter the grounds and let the coffee cool. Meanwhile, with the help of a mixer, mix the egg yolks, rum and powdered sugar (a total of about a few minutes, until a foamy structure is formed). Gradually add mascarpone cheese and whipped egg whites (egg whites must be mixed in with a spatula and not with a hand mixer).
2
When the cream is ready, start by dipping the cookies in the coffee in layers (use a bowl that is at least the width of the cookie and a suitable depth). At the end, sprinkle some cacao powder over the tiramisu and serve. Bon Appetit!
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