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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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In article
, bulka wrote: I haven't pickled eggs in a while, but when I did - beets and beet juice. Eggs in the shell, but cracked. Pretty patterns. B laughs. That sounds like fun! I've made pickled eggs, but not in the shell. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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In article , Arri London
wrote: Omelet wrote: I've not made onion skin eggs since mom passed away. She's the one that taught me that trick. :-) I'm currently saving the "paper" onion skins that it takes to do it as I want to teach the method to my nephews. I'll be sure to take pics this year. Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton string. Hard boil. Unwrap, let cool and coat lightly with some cooking oil. They really are quite lovely. I'll try to take pics this year if I actually do it. It'll depend on the babysitting schedule... Anyone else use "natural" dyes for doing Easter Eggs? -- Does making 'tea eggs' count? The shells need to be cracked before simmering in the tea/soy sauce/spices mix. The eggs come out marbled, rather than the shells. They tend to leak thru the shell anyway. g That kind of thing is fun for party deviled eggs. Ever try your method with red onion skins? Just curious. A bit. They don't come out as heavily colored. The colours of eggs dyed with red cabbage can be manipulated to some extent. Vinegar (acid) will keep it redder, more neutral solutions keeps it purple, baking soda (alkaline) will turn it greener. No idea what an egg steeped in baking soda would taste like, however LOL. laughs The flavor of the onion skins DOES leak into the eggs. It's rather pleasant. :-d -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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In article ,
"Nancy Young" wrote: Omelet wrote: "Nancy Young" wrote: I googled 'dyeing eggs red cabbage' and saw a couple of hits right away. First one was Martha Stewart, but she just used the red cabbage to make blue eggs. A different website mentioned rubber banding the cabbage leaves to get that vein-y look. If you do it, I hope it turns out well. Of course, there are other natural dyes aside from the onion skins and the cabbage. That is why I started the thread. :-) I imagine beet juice would make a good pink shell? Here's Martha's list, you're right about the beets: Deep Gold: Boil eggs in turmeric solution, 30 minutes. Sienna: Boil eggs in onion-skin solution, 30 minutes. Dark, Rich Brown: Boil eggs in black coffee, 30 minutes. Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes. Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes. Light Brown: Soak eggs in room-temperature black coffee, 30 minutes. Light Pink: Soak eggs in room-temperature beet solution, 30 minutes. Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes. Royal Blue: Soak eggs in room-temperature cabbage solution overnight. Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds. Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds. Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature onion-skin solution, 30 minutes. Thanks for this Nancy. I'm going to store this! I've had miserable luck with "Paas" kits. And I have found that onion dying flavors the eggs slightly, in a positive way. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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![]() Nancy Young wrote: Omelet wrote: "Nancy Young" wrote: I googled 'dyeing eggs red cabbage' and saw a couple of hits right away. First one was Martha Stewart, but she just used the red cabbage to make blue eggs. A different website mentioned rubber banding the cabbage leaves to get that vein-y look. If you do it, I hope it turns out well. Of course, there are other natural dyes aside from the onion skins and the cabbage. That is why I started the thread. :-) I imagine beet juice would make a good pink shell? Here's Martha's list, you're right about the beets: Deep Gold: Boil eggs in turmeric solution, 30 minutes. Sienna: Boil eggs in onion-skin solution, 30 minutes. Dark, Rich Brown: Boil eggs in black coffee, 30 minutes. Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes. Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes. Light Brown: Soak eggs in room-temperature black coffee, 30 minutes. Light Pink: Soak eggs in room-temperature beet solution, 30 minutes. Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes. Royal Blue: Soak eggs in room-temperature cabbage solution overnight. Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds. Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds. Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature onion-skin solution, 30 minutes. Black tea can produce black eggs, and there's a Russian technique for layering the tea stain with layers of various colored wax and then sort of "etching" the eggs with various designs. A variation is to paint a design in wax on the egg, dye it a black, remove the wax design with hot water and then re dye so the design shows in a bright color against the black. And on top of which, this is usually done to the emptied egg shell. So all very delicate to produce. -- JL |
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On Sun, 01 Mar 2009 12:19:10 -0600, Omelet
wrote: Thanks for this Nancy. I'm going to store this! I've had miserable luck with "Paas" kits. I've just used food coloring and vinegar. It works fine. Back to the onion skins... I've never done it, but I vaguely remember someone putting fern leaves against the egg shell before wrapping them. It was very pretty. -- I never worry about diets. The only carrots that interest me are the number of carats in a diamond. Mae West |
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In article ,
Joseph Littleshoes wrote: Nancy Young wrote: Omelet wrote: "Nancy Young" wrote: I googled 'dyeing eggs red cabbage' and saw a couple of hits right away. First one was Martha Stewart, but she just used the red cabbage to make blue eggs. A different website mentioned rubber banding the cabbage leaves to get that vein-y look. If you do it, I hope it turns out well. Of course, there are other natural dyes aside from the onion skins and the cabbage. That is why I started the thread. :-) I imagine beet juice would make a good pink shell? Here's Martha's list, you're right about the beets: Deep Gold: Boil eggs in turmeric solution, 30 minutes. Sienna: Boil eggs in onion-skin solution, 30 minutes. Dark, Rich Brown: Boil eggs in black coffee, 30 minutes. Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes. Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes. Light Brown: Soak eggs in room-temperature black coffee, 30 minutes. Light Pink: Soak eggs in room-temperature beet solution, 30 minutes. Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes. Royal Blue: Soak eggs in room-temperature cabbage solution overnight. Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds. Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds. Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature onion-skin solution, 30 minutes. Black tea can produce black eggs, and there's a Russian technique for layering the tea stain with layers of various colored wax and then sort of "etching" the eggs with various designs. That's called "Pysanki". I used to sell clean blown duck eggshells for that on ebay. It's not generally done on raw or hard boiled eggs. g Too time consuming. A variation is to paint a design in wax on the egg, dye it a black, remove the wax design with hot water and then re dye so the design shows in a bright color against the black. And on top of which, this is usually done to the emptied egg shell. So all very delicate to produce. -- JL See above. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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In article ,
sf wrote: On Sun, 01 Mar 2009 12:19:10 -0600, Omelet wrote: Thanks for this Nancy. I'm going to store this! I've had miserable luck with "Paas" kits. I've just used food coloring and vinegar. It works fine. Back to the onion skins... I've never done it, but I vaguely remember someone putting fern leaves against the egg shell before wrapping them. It was very pretty. Oh that might be fun! My fern died a couple of years ago tho' and I've not replaced it. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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In article ,
"Michael \"Dog3\"" wrote: Here's Martha's list, you're right about the beets: Deep Gold: Boil eggs in turmeric solution, 30 minutes. Sienna: Boil eggs in onion-skin solution, 30 minutes. Dark, Rich Brown: Boil eggs in black coffee, 30 minutes. Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes. Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes. Light Brown: Soak eggs in room-temperature black coffee, 30 minutes. Light Pink: Soak eggs in room-temperature beet solution, 30 minutes. Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes. Royal Blue: Soak eggs in room-temperature cabbage solution overnight. Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow with room-temperature cabbage solution, 30 seconds. Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature cabbage solution, 5 seconds. Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow with room-temperature onion-skin solution, 30 minutes. As cool as this all sounds I have to ask myself if I would even bother. At this point I'll say nah. I just don't have any reason to go to all that trouble. I will say the royal blue and the salmon colors sound pretty nifty ![]() Michael If you have no children to share this with, then I'd say no, no reason to bother. I have nephews. :-) -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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On Mar 1, 11:57 am, Arri London wrote:
Does making 'tea eggs' count? The shells need to be cracked before Dammit people! We don't eat as much here as I want to cook as it is. Now I've got to make tea eggs. Jeeze! B |
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In article
, bulka wrote: On Mar 1, 11:57 am, Arri London wrote: Does making 'tea eggs' count? The shells need to be cracked before Dammit people! We don't eat as much here as I want to cook as it is. Now I've got to make tea eggs. Jeeze! B grins Pastorio used to serve those at some of his fancier buffets. :-) I've not tried making them yet. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama |
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On Mar 1, 3:54*pm, Omelet wrote:
In article , *bulka wrote: On Mar 1, 11:57 am, Arri London wrote: Does making 'tea eggs' count? The shells need to be cracked before Dammit people! *We don't eat as much here as I want to cook as it is. Now I've got to make tea eggs. *Jeeze! B grins Pastorio used to serve those at some of his fancier buffets. :-) * I've not tried making them yet. -- Peace! Om I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama ================================== I made those once for a Passover seder. They had anise in the water and vinegar other things. You broke the shells after they were hard boiled in tea and stuff and soaked them in another "pickling" liquid. Gorgeous - like Italian marble. Lynn in Fargo Used to get pale blue and green and beige chicken eggs from a farmer friend. Wish I'd blown the shells. |
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![]() bulka wrote: On Mar 1, 11:57 am, Arri London wrote: Does making 'tea eggs' count? The shells need to be cracked before Dammit people! We don't eat as much here as I want to cook as it is. Now I've got to make tea eggs. Jeeze! B *chuckle* rough life ![]() -- JL |
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![]() Omelet wrote: Joseph Littleshoes wrote: A variation is to paint a design in wax on the egg, dye it a black, remove the wax design with hot water and then re dye so the design shows in a bright color against the black. And on top of which, this is usually done to the emptied egg shell. So all very delicate to produce. -- JL See above. With those really big shells, ostrich or even goose one can get really fancy. From painted colors in inks, or oils, or acrylics and add fabrics and ribbons and little glass gems ![]() Or real precious and semi precious stones, gold and silver threads.... I actually have a mold for a hollow egg me mum made sugar eggs with for easter, decorated them with various piped butter creams and made a little scene with the nativity or some such image in side them, with a little hole you could look through to see the inside. But the egg is made of a sugar 'slurry' i cant think of a better term (sugar 'slip'?) for it, not cooked iirc, a very thick sugar and water mix that was allowed to harden over several days in a warm spot so that when unmolded it had a very solid consistency. And she would turn them into several little works of art in sugar and give them away, eventually we kids would contrive to eat them. -- JL |
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On Mar 1, 3:33*am, Omelet wrote:
I've not made onion skin eggs since mom passed away. She's the one that taught me that trick. :-) *I'm currently saving the "paper" onion skins that it takes to do it as I want to teach the method to my nephews. * I'll be sure to take pics this year. Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton string. Hard boil. Unwrap, let cool and coat lightly with some cooking oil. They really are quite lovely. I'll try to take pics this year if I actually do it. It'll depend on the babysitting schedule... Anyone else use "natural" dyes for doing Easter Eggs? I use onion skins all the time to differentiate my boiled from raw eggs (DH has a real problem telling the difference--and yes, he knows about spinning). I just save up the skins for a week or so, put them in the bottom of the pot, put the eggs on top and cover with water. Bring to a boil, let sit, and then quick-chill. Lovely yellow eggs. Tea bags will give the eggs a taupe color. Saffron does not give the shells any color. (at least, not the amount I'm willing to toss in). Beets will give you a lovely pale pink. Add some baking soda to the water and they'll turn blue. maxine in ri |
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