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Food, How To Color Easter Eggs
by Dennis Weaver
It’s fun to color Easter eggs. Pink and yellow and lavender eggs are part of the Easter tradition. And of course, kids love colors.
Learn the proper way to color eggs plus learn how to boil an egg and avoid the green on the yolk.
1. Choose fresh eggs free from cracks.
2. Commercial egg producers coat their eggs with an oil to help seal them. Wash the eggs in a mild detergent to remove the oil and to let the color adhere more readily to the eggs.
3. Boil the eggs to the “hard boil” stage.
4. To one cup of hot water, add 2 tablespoons of white vinegar, and the desired food coloring or dye. Be sure to get enough food coloring in the water to make it a darker shade than the desired shade for the eggs. (Our twelve color gel set works well.) 5. Dip the eggs in the colored solution until the desired shade is reached. For darker shades, leave the eggs sit in the dye for up to two hours.
6. If the eggs are to be eaten, keep them refrigerated.
Baker’s note: If you are going to use blown eggs for Easter (those with the egg blown out through a hole in the end of the shell), color the eggs before blowing. If you blow the egg from the shell before dying, the empty, fragile shells will be difficult to immerse and handle in the dying water.
Learn how to boil an egg and avoid the green Would you like to avoid that green coating on the yolks of your hardboiled eggs? You can do so if you time your cooking carefully. It’s a matter of temperature. Always use an egg timer.
Here’s how: 1. Use only clean, fresh eggs. Discard eggs that are cracked.
2. Lay the eggs in a heavy saucepan, one layer deep.
3. Cover them with cold water just to cover the eggs.
4. Bring the water in the pan to a rapid boil.
5. Remove the pan from the heat, cover it with a lid, and let the eggs stand in the hot water for 14 minutes.
6. Remove the eggs from the pan and place them in ice water until they are cool enough to handle.
Refrigerate any unused eggs.
About The Author: Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and “How to Bake,” a comprehensive baking and reference e-book available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library.
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You may want to try these websites for additional information
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The information provided in this article is the express opinion of the author. Exchangenet is not responsible for the content!
It’s fun to color Easter eggs. Pink and yellow and lavender eggs are part of the Easter tradition. And of course, kids love colors.
Learn the proper way to color eggs plus learn how to boil an egg and avoid the green on the yolk.
1. Choose fresh eggs free from cracks.
2. Commercial egg producers coat their eggs with an oil to help seal them. Wash the eggs in a mild detergent to remove the oil and to let the color adhere more readily to the eggs.
3. Boil the eggs to the “hard boil” stage.
4. To one cup of hot water, add 2 tablespoons of white vinegar, and the desired food coloring or dye. Be sure to get enough food coloring in the water to make it a darker shade than the desired shade for the eggs. (Our twelve color gel set works well.) 5. Dip the eggs in the colored solution until the desired shade is reached. For darker shades, leave the eggs sit in the dye for up to two hours.
6. If the eggs are to be eaten, keep them refrigerated.
Baker’s note: If you are going to use blown eggs for Easter (those with the egg blown out through a hole in the end of the shell), color the eggs before blowing. If you blow the egg from the shell before dying, the empty, fragile shells will be difficult to immerse and handle in the dying water.
Learn how to boil an egg and avoid the green Would you like to avoid that green coating on the yolks of your hardboiled eggs? You can do so if you time your cooking carefully. It’s a matter of temperature. Always use an egg timer.
Here’s how: 1. Use only clean, fresh eggs. Discard eggs that are cracked.
2. Lay the eggs in a heavy saucepan, one layer deep.
3. Cover them with cold water just to cover the eggs.
4. Bring the water in the pan to a rapid boil.
5. Remove the pan from the heat, cover it with a lid, and let the eggs stand in the hot water for 14 minutes.
6. Remove the eggs from the pan and place them in ice water until they are cool enough to handle.
Refrigerate any unused eggs.
About The Author: Dennis Weaver is a baker, a recipe designer, and a writer. He has written many baking guides and “How to Bake,” a comprehensive baking and reference e-book available free at The Prepared Pantry, http://www.preparedpantry.com, which sells baking and cooking supplies and has a free online baking library.
These articles on lifestyle and more
Reprint this article free of charge as long as you keep the author's resource box or bio intact and the links active. A copy of the ezine or URL of the page where the article was reprinted emailed to the author would be very much appreciated. food
Return to the selection of food
You may want to try these articles on food
Food, Discover The Easiest , Hassle Free Way To Decorate A Cake by Pat Lock Approximately 635 Words
Food, Alaskan Seafood For The Soul by Robert Abrom Approximately 473 Words
Food, Gene Variation Slowing Metabolism Of Caffeine May Play A Role For Increase Risk Of Heart Attack In Some Individuals by Connie Limon Approximately 540 Words
Food, Perfect Patio Pool, Sauna, Grill by Jake Plumer Approximately 448 Words
Food, Styles Of Wine Racks by Catherine Olivia Approximately 414 Words
Food, A Quick Guide To Citrus Fruits by Dennis Weaver Approximately 989 Words
Food, 5 Suggestions For A Healthy Snack by Gabriel Adams Approximately 314 Words
You may want to try these websites for additional information
http://food.yahoo.com/
http://www.latimes.com/features/food/?trackleftnav-food
http://www.chicagotribune.com/features/food/
The information provided in this article is the express opinion of the author. Exchangenet is not responsible for the content!
