How To: A Twist on Egg Dying

Talk about the incredible, edible egg! Whether you celebrate Easter or just like fun kitchen activities to do with kids, we dig this easy and clever twist on traditional egg dying.

The complete "how-to" can be found at Barefoot Kitchen Witch, but the photo below should give you a clue both to the technique and to which part of this kids will like the most. Smashing egg shells, even if kind of gently, is just fun to do. Jayne, the Kitchen Witch herself, suggests making deviled eggs and we were also thinking to file this idea away for creating some bloodshot "eyeballs" for Halloween.

(Via Tastespotting)

Comments (8)

We have a Roald Dahl cookbook in which these are called Stink Bug Eggs. My kids love them.

posted by mlhtn on April 3rd 2009 at 9:08am
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Ha! I've done this by accident but never appreciated the beauty (or other clever applications) of it before.
Must check out the Roald Dahl cookbook, too. That's probably a hoot.

posted by pennycarnival on April 3rd 2009 at 10:10pm
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Looks like veins! Ugh!

posted by supapfunk on April 3rd 2009 at 10:55pm
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Unless this is also a Halloween recipe, it's "dyeing" not "dying." If you want to dye the eggs instead of killing them.

posted by Pencils on April 4th 2009 at 2:49am
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I love this technique. I've also tried a recipe like this using smoked tea (lapsang souchong) and quail eggs.

I'm thinking about trying the Romanian style of Easter egg dyeing this year. This method is pretty cool-introduced to me by my Romanian colleagues. You use herb leaves or pine needles to leave a silhouette on the egg after it is dyed. The dye is usually made by boiling onion skins.

I found this photo set of the process on flickr:

http://www.flickr.com/photos/cender/sets/72157600059379806/

posted by art on April 8th 2009 at 11:28am
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I use soy sauce and Chinese tea to make tea eggs for my husband. Very beautiful.

posted by Knerq on April 8th 2009 at 3:09pm
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"dyeing" not "dying"

posted by avianmission on April 9th 2009 at 5:21pm
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Same here- soy sauce, tea, and a few other herbs to make tea eggs- they come out with brown designs. We keep them submerged and eat as needed. They make excellent picnic items- imagine giving someone an already-cracked egg and letting them peel it to find out this.

If you do the tea, remember that tea is hot. Undercook the eggs by a few minutes, so they finish cooking when you soak them in the tea.

posted by Rev. Bee T. on April 20th 2009 at 7:06am
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