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In the Kitchen: Dying eggs naturally and egg dishes
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Are you getting ready to dye Easter eggs with your children or grandchildren? I have lots of fond memories doing that with our children.

I remember the year when our youngest said he didn’t care about dying them. I was so sad that I decided to dye them myself. It wasn’t the same.

 Did you know you can dye Easter eggs with dye made from food? If you are wondering why you would want to do that, there are a few reasons.

First, some children are sensitive to dyes and there have even been studies linking certain dyes to things like hyperactivity in children.

Second, it is a fun activity to do with your little people — you can even incorporate a bit of a history lesson. How did people long ago achieve color to dye clothes, etc? From Mother Nature.

 

Dying Easter eggs

First, gently wash eggs with soap and water using a washcloth. This will help the dye adhere better. Dry the eggs completely. Soak the eggs in the mixtures overnight in the refrigerator. Remove from dye and let them dry on a rack or an upside-down egg carton. These will be matte, but if you wanted them to be shiny, just rub a little vegetable oil on them.

 

Pink

2 cups water

2 cups peeled, grated beets

1-2 tablespoons white vinegar

 

In a saucepan, combine water and beets. Bring to a boil and then simmer for an hour. Strain dye and add 1 tablespoon white vinegar per cup of liquid. Add hard boiled eggs and refrigerate overnight.  

 

Orange

2 cups yellow onion skins

Enough water to cover onions

1-2 tablespoons white vinegar

Combine onion skins and water in a saucepan and bring to a boil. Reduce heat and simmer for an hour. Strain mixture and add 1 tablespoon white vinegar per cup of dye. Add hard boiled eggs and refrigerate overnight.  

 

Green or blue

 2 cups shredded purple cabbage

Enough water to cover cabbage

1-2 tablespoons white vinegar

In a saucepan, combine cabbage and water and bring to a boil. Reduce heat and simmer for an hour. Strain mixture and add 1 tablespoon white vinegar per cup of dye. Add hard-boiled eggs and refrigerate overnight.

(Brown eggs turn green, and white eggs turn blue)

 

Eggs are one of my favorite ingredients. They are so versatile and cook in just a few minutes. Here are some quick ideas when you need a quick breakfast or just a protein packed snack.

 

·     Creamy eggs: Beat two eggs and cook in a bit of butter. Stir in 2 tablespoons cream cheese, salt and pepper.

·     Smoked salmon egg toast: Beat two eggs and cook in a bit of butter. Stir in some chopped fresh dill and chives. Toast some bread and top with smoked salmon and eggs.

·     Kimchi eggs: Chop a half cup of prepared kimchi and saute in a little bit of oil. Add two beaten eggs and a splash of soy sauce. Top with some cilantro and green onions.

·     Tarragon egg salad: Hard boil three eggs. Chop the eggs and add a few tablespoons of mayonnaise, 2 tablespoons finely minced shallots (or onion), a splash of white vinegar, salt, pepper and 2 tablespoons minced fresh tarragon.

·     Egg Burrito: Saute ¼ cup minced onion and bell pepper until softened. Add two beaten eggs, salt and pepper. Heat a flour tortilla and roll up the scrambled eggs with some salsa and grated cheddar cheese.

·     Spinach eggs: Beat two eggs and cook in a bit of butter. Stir in one handful of chopped baby spinach and 2 tablespoons goat cheese.

·     Egg sandwich: Toast an English muffin spread with a little bit of butter. Meanwhile, heat a slice of Canadian bacon and set aside. In the same skillet, melt some butter and cook an egg — either easy over, or break the yolk and cook until set. Place a slice of cheese on the English muffin, then add Canadian bacon, cooked egg, salt and pepper. Top with the other English muffin half.

·     Spicy eggs: Finely mince half of a jalapeno. Mince half of a green onion. Saute jalapeno and green onions in a bit of butter. Add two beaten eggs and cook until eggs are almost done. Stir in a quarter cup of grated pepper jack cheese. Garnish with cilantro.

 

Do you love eggs as much as I do? What is your favorite way to eat them?