How To Color Easter Eggs
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Summary:
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 t...
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.
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