Saturday, April 23, 2011
Happy Easter from Hope's Chickens
Hope you enjoy your Easter. In the meantime, enjoy a pic of my first attempt at dying fresh brown eggs - such eye-popping color!
Directions for old-fashioned Easter eggs:
Put eggs in a pot in one layer. Eggs should be at room temperature. Add two teaspoons of salt to the water (helps peeling later, especially with fresh eggs). Bring to roiling boil. Cover tightly and remove from heat. Let set for 17 minutes (for large eggs - longer for XL and Jumbo). Remove eggs and place in ice bath for ten minutes. Set out to dry.
In coffee cups or pudding cups (holds an actual cup of liquid), put 4 ounces of warm water, one Tbsp of white vinegar, and five to eight drops of liquid food coloring. Place dry eggs in cups. Let set for at least ten minutes. The longer, the darker. Remove and set on paper towels until dry. If desired, lightly buff with a drop or two of vegetable oil for a pretty finish.