I've always loved and admired the naturally dyed easter eggs that everyone is blogging about. Onion skins, beets, rosemary... beautiful.
But there is something meaningful to me about the traditional (and potentially very messy) food colouring method. Memories of egg colouring with my mother and grandmother, and then with my own children when they were still young enough to partake in the process with enjoyment, fill my heart with pleasure.
After enduring the long dark greys of winter, beautiful brightly coloured eggs remind us of what is soon to come, filling us with anticipation and hope. And so, like an old dog I revert back to this tried and true method year after year.
Traditional Coloured Easter Eggs
Hard boiled eggs
1 tablespoon vinegar
20 drops food colouring
1 cup hot water
In a cup or jar, add the vinegar and food colouring, and top up with the hot water. Create separate dye mixtures for as many colours as you will be using. Bathe the hardboiled eggs one at a time in the mixtures until desired saturation is reached. Remove eggs and allow to dry on wire rack. Careful-- the wet colour will stain fingers and countertops just like it stains the eggs if not wiped immediately.
Display the eggs in visually appealing ways for a day, then eat them!
Happy Easter to you all. And thank you for your lovely welcomes, it is good to be back.