Recipes at Sound Food
Parent Category: Eating
Created on Friday, 10 April 2009 04:01
Written by Admin
Create a basket of hard-boiled eggs tinted with lovely pastel shades of blue, yellow and aqua, using these recipes from the spring issue of Edible Vancouver
. Lovely to look at, and perfect for Easter breakfast or egg-salad sandwiches.
- Yellow: Boil 3 cups water, 2 tablespoons turmeric and 1 tablespoon vinegar together, uncovered, for 15 minutes. Cool before adding your previously hard-boiled eggs. Leave the eggs in the dye for at least 10 minutes to get a stronger (but still pastel) pigmentation. Drain, chill and store in the refrigerator.
- Blue: Add 12-15 frozen blueberries to 3 cups of boiling water, simmer for 10 minutes. Crush the blueberries to make a slurry, add a tablespoon of vinegar and boil for another 5 minutes. Cool. Add hard-boiled eggs for 10 - 15 minutes, drain and chill.
- Aqua: Chop 4 large red cabbage leaves, add to 3 cups of boiling water and 1 tablespoon vinegar, simmer for 15 minutes. Strain and cool. Add hard-boiled eggs for 10-15 minutes, drain and chill.
- Pink: Strain the liquid from pickled beets into a jar, add hard-boiled eggs! Drain and chill.
One of the old-fashioned hints they remind us of: wrapping rubber bands around the eggs before you dunk them in the dye will leave leave crazy white rings.