If one is a dedicated foodie, coloring Easter or spring eggs should be made using homegrown, pure ingredients, not food coloring. This Examiner set out to discover – or rediscover – how to color eggs with natural – plant-based dyes. Yes, the fizzie PAAS® Easter Eggs is a holiday favorite or tradition. But those pellets are scary.
In search of a better Easter egg, there was the year we pursued the Easter Egg Designs & Craft Ideas | inspired by Martha Stewart where one blows out the inside of the eggs and uses a wax crayon to inscribe the name of family and dinner guests — I like to use them as place card markers sitting in a pretty egg cup with the beribboned monogrammed eggs hung from forced cherry blossom or pussy willow stems. This decoration is a bit more complicated than straight to dying but if cared for, they last forever. Whether dyeing the blow-out eggs or the full egg, the recipe is doable and fun. Most of the ingredients to create the natural coloring is on hand, and the others are readily available from the garden or pantry or accessed from the market.
Dyeing Easter/Spring Eggs the Natural Way:
In addition to eggs, you will need white vinegar, water, and veggies, fruits, and spices for colors. Don’t leave out the vinegar – it is a necessary fixative, ensuring that the color will adhere to the eggs.
• grated beets • chopped cranberries (fresh or frozen) • Red Zinger tea • chopped frozen cherries
• chopped frozen blueberries • chopped red cabbage • red onion skins
• yellow/brown onion skins • chamomile tea • ground turmeric • saffron
• chopped spinach
Mix these together to create other colors, as well; for example, reds and yellows combine to produce orange shades. Customize your colors.
It’s a fun and easy way to teach children about colors.
Use about 2-3 cups of water in a saucepan for each color.
Add one tablespoon of vinegar and the plant(s) of choice.
Bring to a boil for fifteen minutes before adding eggs.
The chopping of the frozen blueberries and the spinach was easy. Likewise, the grating of the beets.
Rather than use four different pots on the cooktop (after all, there is a big holiday dinner in prep for Easter!), the microwave was employed.
The natural ingredients were added to coffee cups, with the vinegar and heated for five minutes to a boil.
The best color was the chamomile and yellow onion skins. The yellow was a bright and happy hue.
The red turned out to be more pink. It worked better with the addition of the rest of the beet. Don’t shave it – just cut it up and add to the vinegar water.
The thinking was to turbo-charge the blue color and add a blueberry tea to the frozen chopped blueberries for the test recipe.
After all, the chamomile worked swell. But the blue turned out to be more grayish blue initially. The addition of more vinegar accelerated the blue color.
The only real failure was the green. Which is more than disappointing as the spinach even dyed the cutting board when chopped! Perhaps more spinach and a bigger container to accommodate the intensified plant dye ingredient.
The result was great Yellows, and good Red & Pinks and Blues. Happy spring. Enjoy the egg salad, sans colored shells.
Egg Salad/Deviled Egg Recipe:
Place room temperature eggs into a pot with water covering the eggs. Bring the water to a boil, cover, remove from heat, allow to sit for 10-15 minutes. Add cold water to the pot and remove the eggs. Allow to cool. This method makes it easier to remove the shells, keeps the whites pure – especially important in making egg salad and deviled eggs (no grey or bluish whites.) It also provides a rich, creamy yolk.
Six eggs, removed from shells and broken up with a fork. Add diced and chopped red onion to taste, even amounts of mayonnaise and sour cream — I also add a dollop of creme fraiche, teaspoon of chives – or to taste. A ¼ teaspoon of dry mustard, and a splash of briny pickle juice (straight from the jart). Mix well and refrigerate. Can be used in lettuce wraps or on salad dish with arugula or market-fresh lettuces and asparagus from the garden. Sprinkle with good paprika.
If making Deviled Eggs, cut the eggs along the length of the egg using a warm knife (running warm water over knife after each cut so that egg debris doesn’t litter up the next egg white. Remove the yolks from the egg and set aside. Mix all the above ingredients into the egg yolks, (be sure to dice the red onion very fine.) Arrange the egg whites on a special deviled egg platter – or use a plate. Place edible pansies or other flowers around the eggs – not only is it pretty but the blossoms will prevent the eggs from sliding into one another. Using a pastry bag, pipe the egg yolk mixture into the egg white “shells.” There are swirls and scallops options that will elevate the deviled egg to elegant, edible, entertainment to grace the cocktail bar, brunch or dinner tablescape. Dust with paprika and garnish with cornichons nestled around those edible flowers.
With so much holiday entertaining, there’s the dodgy issue of transporting your homemade menu items to the host’s home – and on the other end of the celebration, there’s bound to be leftovers, so “Food Moves” is a challenge. Till now. This Examiner has fallen hard for the Snapware®: On-the-Go collection. After all, New Yorkers are a very mobile cohort – and we need to take our homegrown food with us – to holiday celebrations – or to work, or now that it’s spring – out to enjoy nature at one of the city’s many beautiful parks, including Randall’s Island Park, the High Line, or Brooklyn Bridge Park. The company says, “With busy on-the-go lifestyles in mind, the Snapware® brand helps you keep your everyday life in motion, by offering innovative storage products for food and craft supplies, to pet and home products.”
This Examiner test-drove the product line and can heartily recommend the solutions for a number of reasons. One is the containers are made of glass. In a world of too much plastic, including plastic wrap, it’s important to make the switch to storage solutions that are sustainable, clean – and easy to use. The dishes can go from refrigerator to the oven to dishwasher. I use them at the counter when cooking to hold food scraps – for compost or for a soup’s moire a poix. This tip was given by author and celebrity chef Emeril Lagasse at a Snapware cooking demo last year. He also said using Snapware changed his life. Lest readers think this is brand advocate hyperbole, let this Examiner assure you it is not. From a cooking and storage and transport standpoint, there is no better friend to the home cook and kitchen manager than Snapware. At a recent World Kitchen event, their many American-made brands were on display, including CorningWare | Chicago Cutlery, Corelle and Pyrex. These products are like having your mother helping in the kitchen – smart, experienced and trustworthy – you know you can count on them; they won’t let you down. Further, the line continues to evolve and improve. There are now a number of transportable food storage Snapware containers with Ice Pack included that will keep the food food chilled. The company has designed the containers so that the ice doesn’t melt into the food: the ice pack fits underneath or top of the lid. The sizes range from a 3-cup to a 5-cup container with removable divider trays to keep food elements separated when the ingredients are distinct. All the products in the line are well-made, stackable, and the lids come in happy, bright, crayon colors of blue, green, aqua. Your food will love jumping into these containers and will return the fresh, tasty love.
Here’s Snapware’s impressive specs: The Snapware® Total Solution® Glass containers with inserts complement the growing trend of consumers switching from processed foods to fresh foods in the kitchen. These items combine the Snapware brand’s trusted airtight leak-proof lids with inserts that preserve freshness and encourage healthy eating.
Snapware® Total Solution® Glass with Inserts Line Features:
• Airtight and leak-proof latching lid – this really works like a charm – read of my cartoon-like cab ride with passenger and product being tossed about – but no spillage!
• Write and erase lid for labeling — how great is this? Now, no more, “What’s this?” As one tries to determine what’s inside. Put the date on the lid too for freshness guide.
• Produce keeper tray allows fruits and vegetables to stay fresher, longer. This is genius – and the best way to keep foods fresh while mobile – and not sacrificing the food’s integrity (aka no wet carrots or swimming radishes). The containers with the tray allows drainage and absorbs gases that can deteriorate the food inside. Nice.
• Steamer basket helps food retain fresh color, flavor and nutrients. This is a brilliant feature and time saver. The Pyrex glass container can help cook vegetables and fish and chicken and then do double duty after eating as storage.
• Very affordable price points from $5.99 to $12.99.
There’s also a line of colorful, Snapware® Entertain-A-BowlsTM Line: The new Entertain-a-Bowls are spill-proof, are pretty enough to be used to serve right on the table, as well as storage for an on-the-go foodie obsessed with freshness and carrying handles provide easy chic transportability. All bowls are available in a fun pop of color outside with polished white bow interiors. The bowls are easy on the wallet too; $8.99 to $24.99.
Get these products now for an organized spring cleanup. And use them in your fresh-food prep – and get out to the parks and enjoy the season and nature.