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Dying eggs this weekend? Try this

April 03, 2001

Dying eggs this weekend? Try this



Instructions:

HEIGHT="6" ALT="* "> Place eggs in a deep, nonreactive saucepan. Add your coloring ingredient, then cover with a quart of cold water and 2 tablespoons of white vinegar to fix the dye.

HEIGHT="6" ALT="* "> Gently simmer eggs for 20 minutes or up to 3 hours, until you like the color.

HEIGHT="6" ALT="* "> For a delicate, shattered look, remove a few eggs and gently roll each in a soft towel. Return eggs to pot for another half-hour.

HEIGHT="6" ALT="* "> You can eat the eggs so long as you haven't used anything toxic in the dye. If you don't eat them right away, you can store them, unshelled and with uncracked shells, in the refrigerator for 2 to 3 weeks.

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Michael Chiarello is author of "The Tra Vigne Cookbook: Seasons in the California Wine Country" (Chronicle, 1999) and host of the national public television series Season by Season.

For information, go to www.napastyle.com on the Web.

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