I've not made onion skin eggs since mom passed away. She's the one that
taught me that trick. :-) I'm currently saving the "paper" onion skins
that it takes to do it as I want to teach the method to my nephews.
I'll be sure to take pics this year.

Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
string.

Hard boil.

Unwrap, let cool and coat lightly with some cooking oil.

They really are quite lovely.
I'll try to take pics this year if I actually do it. It'll depend on the
babysitting schedule...

Anyone else use "natural" dyes for doing Easter Eggs?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:

> I've not made onion skin eggs since mom passed away. She's the one
> that taught me that trick. :-) I'm currently saving the "paper"
> onion skins that it takes to do it as I want to teach the method to
> my nephews. I'll be sure to take pics this year.
>
> Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> string.
>
> Hard boil.
>
> Unwrap, let cool and coat lightly with some cooking oil.
>
> They really are quite lovely.
> I'll try to take pics this year if I actually do it. It'll depend on
> the babysitting schedule...
>
> Anyone else use "natural" dyes for doing Easter Eggs?

Years ago I saw something on tv that really caught my
imagination. Similar to the onion skins, wrap the egg in
a red cabbage leaf. The egg wound up with a lovely pale
blue color with veining from the cabbage. Gorgeous.

Of course, I only tried it once, I don't normally do Easter
eggs.

nancy

Nancy Young wrote:
> Omelet wrote:
>
>> I've not made onion skin eggs since mom passed away. She's the one
>> that taught me that trick. :-) I'm currently saving the "paper"
>> onion skins that it takes to do it as I want to teach the method to
>> my nephews. I'll be sure to take pics this year.
>>
>> Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
>> string.
>>
>> Hard boil.
>>
>> Unwrap, let cool and coat lightly with some cooking oil.
>>
>> They really are quite lovely.
>> I'll try to take pics this year if I actually do it. It'll depend on
>> the babysitting schedule...
>>
>> Anyone else use "natural" dyes for doing Easter Eggs?
>
> Years ago I saw something on tv that really caught my imagination.
> Similar to the onion skins, wrap the egg in a red cabbage leaf. The egg
> wound up with a lovely pale
> blue color with veining from the cabbage. Gorgeous.
>
> Of course, I only tried it once, I don't normally do Easter
> eggs.
>
> nancy


--
Jean B.

On Mar 1, 7:59*am, "Nancy Young" > wrote:
> Omelet wrote:
> > I've not made onion skin eggs since mom passed away. She's the one
> > that taught me that trick. :-) *I'm currently saving the "paper"
> > onion skins that it takes to do it as I want to teach the method to
> > my nephews. I'll be sure to take pics this year.
>
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
>
> > Hard boil.
>
> > Unwrap, let cool and coat lightly with some cooking oil.
>
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on
> > the babysitting schedule...
>
> > Anyone else use "natural" dyes for doing Easter Eggs?
>
> Years ago I saw something on tv that really caught my
> imagination. *Similar to the onion skins, wrap the egg in
> a red cabbage leaf. *The egg wound up with a lovely pale
> blue color with veining from the cabbage. *Gorgeous.
>
> Of course, I only tried it once, I don't normally do Easter
> eggs.
>
> nancy

That sounds very interesting! I will try it this year and share with
my "Green Wednesdays" friends! - Rae

wrote:
> On Mar 1, 7:59 am, "Nancy Young" > wrote:

>> Years ago I saw something on tv that really caught my
>> imagination. Similar to the onion skins, wrap the egg in
>> a red cabbage leaf. The egg wound up with a lovely pale
>> blue color with veining from the cabbage. Gorgeous.
>>
>> Of course, I only tried it once, I don't normally do Easter
>> eggs.

> That sounds very interesting! I will try it this year and share with
> my "Green Wednesdays" friends!

I googled 'dyeing eggs red cabbage' and saw a couple of hits
right away. First one was Martha Stewart, but she just used
the red cabbage to make blue eggs. A different website mentioned
rubber banding the cabbage leaves to get that vein-y look.

If you do it, I hope it turns out well. Of course, there are other
natural dyes aside from the onion skins and the cabbage.

nancy

Thanks!




On Mar 1, 9:22*am, "Nancy Young" > wrote:
> wrote:
> > On Mar 1, 7:59 am, "Nancy Young" > wrote:
> >> Years ago I saw something on tv that really caught my
> >> imagination. Similar to the onion skins, wrap the egg in
> >> a red cabbage leaf. The egg wound up with a lovely pale
> >> blue color with veining from the cabbage. Gorgeous.
>
> >> Of course, I only tried it once, I don't normally do Easter
> >> eggs.
> > *That sounds very interesting! I will try it this year and share with
> > my "Green Wednesdays" friends!
>
> I googled 'dyeing eggs red cabbage' and saw a couple of hits
> right away. *First one was Martha Stewart, but she just used
> the red cabbage to make blue eggs. *A different website mentioned
> rubber banding the cabbage leaves to get that vein-y look.
>
> If you do it, I hope it turns out well. *Of course, there are other
> natural dyes aside from the onion skins and the cabbage.
>
> nancy

In article >,
"Nancy Young" > wrote:

> wrote:
> > On Mar 1, 7:59 am, "Nancy Young" > wrote:
>
> >> Years ago I saw something on tv that really caught my
> >> imagination. Similar to the onion skins, wrap the egg in
> >> a red cabbage leaf. The egg wound up with a lovely pale
> >> blue color with veining from the cabbage. Gorgeous.
> >>
> >> Of course, I only tried it once, I don't normally do Easter
> >> eggs.
>
> > That sounds very interesting! I will try it this year and share with
> > my "Green Wednesdays" friends!
>
> I googled 'dyeing eggs red cabbage' and saw a couple of hits
> right away. First one was Martha Stewart, but she just used
> the red cabbage to make blue eggs. A different website mentioned
> rubber banding the cabbage leaves to get that vein-y look.
>
> If you do it, I hope it turns out well. Of course, there are other
> natural dyes aside from the onion skins and the cabbage.
>
> nancy
>

That is why I started the thread. :-) I imagine beet juice would make a
good pink shell?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mar 1, 7:06*am, Omelet > wrote:
> > If you do it, I hope it turns out well. *Of course, there are other
> > natural dyes aside from the onion skins and the cabbage.
Oh, what a great treat for my eldest grand daughter and her generation
to give to their Mom's already zealous Easter Day festivities. Each
year my daughter cooks big, and also plans the biggest easter egg hunt
(with prizes) ever, for not just her five twelve to twenty-three year
olds, but many of their friends as well. The three married "sets" of
grands are each having hard economic times, so this will be nice for
them to give back with. Thank you Om and Nancy, I've just "named" and
sent the following to the eldest gran, my Baker Babe, Tiara, and her
wannabe Chef husband....

We know what an Easter freak mom is, so here's something inexpensive
and you and Scott or your sisters can do for her. Surprise her the
day before Easter with setting a pretty bowl of these on her table.
Maybe even line the bowl with an entire bunch of fresh parsley....

Antique Easter Egg Dying

Start right now with saving the "paper" onion skins that it
takes to do this. Wrap raw eggs in dry onion skins, bind with
cheese cloth and cotton string. Hard boil. Unwrap, let cool
and coat lightly with some cooking oil.

They really are quite pretty. They come out marbled, sometimes
with striations from the skin pattern in yellow, orange and
rust colors.

Another lovely way to antique eggs is to wrap them in purple
cabbage leaves. No cheese cloth needed. String tie, or just
use rubber bands to fasten.

If you want to try the onion skins, get extra ones from the
grocery store. The onion bins always have plenty of extra
"shed" paper skins which are what you need.

Love you and of course I miss you BIG....Nana

Omelet wrote:

> "Nancy Young" > wrote:

>> I googled 'dyeing eggs red cabbage' and saw a couple of hits
>> right away. First one was Martha Stewart, but she just used
>> the red cabbage to make blue eggs. A different website mentioned
>> rubber banding the cabbage leaves to get that vein-y look.
>>
>> If you do it, I hope it turns out well. Of course, there are other
>> natural dyes aside from the onion skins and the cabbage.

> That is why I started the thread. :-) I imagine beet juice would
> make a good pink shell?

Here's Martha's list, you're right about the beets:

Deep Gold: Boil eggs in turmeric solution, 30 minutes.
Sienna: Boil eggs in onion-skin solution, 30 minutes.
Dark, Rich Brown: Boil eggs in black coffee, 30 minutes.
Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes.
Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes.
Light Brown: Soak eggs in room-temperature black coffee, 30 minutes.
Light Pink: Soak eggs in room-temperature beet solution, 30 minutes.
Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes.
Royal Blue: Soak eggs in room-temperature cabbage solution overnight.
Lavender: Soak eggs in room-temperature beet solution, 30 minutes. Follow
with room-temperature cabbage solution, 30 seconds.
Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes.
Follow with room-temperature cabbage solution, 5 seconds.
Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes. Follow
with room-temperature onion-skin solution, 30 minutes.

In article
>,
wrote:

> On Mar 1, 7:59*am, "Nancy Young" > wrote:
> > Omelet wrote:
> > > I've not made onion skin eggs since mom passed away. She's the one
> > > that taught me that trick. :-) *I'm currently saving the "paper"
> > > onion skins that it takes to do it as I want to teach the method to
> > > my nephews. I'll be sure to take pics this year.
> >
> > > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > > string.
> >
> > > Hard boil.
> >
> > > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > > They really are quite lovely.
> > > I'll try to take pics this year if I actually do it. It'll depend on
> > > the babysitting schedule...
> >
> > > Anyone else use "natural" dyes for doing Easter Eggs?
> >
> > Years ago I saw something on tv that really caught my
> > imagination. *Similar to the onion skins, wrap the egg in
> > a red cabbage leaf. *The egg wound up with a lovely pale
> > blue color with veining from the cabbage. *Gorgeous.
> >
> > Of course, I only tried it once, I don't normally do Easter
> > eggs.
> >
> > nancy
>
> That sounds very interesting! I will try it this year and share with
> my "Green Wednesdays" friends! - Rae

If you want to try the onion skins, mom would get extra ones from the
grocery store. The onion bins always have plenty of extra "shed" paper
skins which are what you need.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
"Nancy Young" > wrote:

> Omelet wrote:
>
> > I've not made onion skin eggs since mom passed away. She's the one
> > that taught me that trick. :-) I'm currently saving the "paper"
> > onion skins that it takes to do it as I want to teach the method to
> > my nephews. I'll be sure to take pics this year.
> >
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
> >
> > Hard boil.
> >
> > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on
> > the babysitting schedule...
> >
> > Anyone else use "natural" dyes for doing Easter Eggs?
>
> Years ago I saw something on tv that really caught my
> imagination. Similar to the onion skins, wrap the egg in
> a red cabbage leaf. The egg wound up with a lovely pale
> blue color with veining from the cabbage. Gorgeous.
>
> Of course, I only tried it once, I don't normally do Easter
> eggs.
>
> nancy

I'll have to try that in addition, thanks! I quit doing easter eggs too
for awhile until my sister moved back from Arizona. Now with the boys, I
have incentive again. :-) They are three and six and they've been
letting me babysit a lot more on weekends lately. I love it.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

In article >,
says...
>
> In article >,
> "Nancy Young" > wrote:
>
> > Omelet wrote:
> >
> > > I've not made onion skin eggs since mom passed away. She's the one
> > > that taught me that trick. :-) I'm currently saving the "paper"
> > > onion skins that it takes to do it as I want to teach the method to
> > > my nephews. I'll be sure to take pics this year.
> > >
> > > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > > string.
> > >
> > > Hard boil.
> > >
> > > Unwrap, let cool and coat lightly with some cooking oil.
> > >
> > > They really are quite lovely.
> > > I'll try to take pics this year if I actually do it. It'll depend on
> > > the babysitting schedule...
> > >
> > > Anyone else use "natural" dyes for doing Easter Eggs?
> >
> > Years ago I saw something on tv that really caught my
> > imagination. Similar to the onion skins, wrap the egg in
> > a red cabbage leaf. The egg wound up with a lovely pale
> > blue color with veining from the cabbage. Gorgeous.
> >
> > Of course, I only tried it once, I don't normally do Easter
> > eggs.
> >
> > nancy
>
> I'll have to try that in addition, thanks! I quit doing easter eggs too
> for awhile until my sister moved back from Arizona. Now with the boys, I
> have incentive again. :-) They are three and six and they've been
> letting me babysit a lot more on weekends lately. I love it.


It has already been decided that the new nephew will spend summers here
in RI with Keyron and I. Thank goodness, growing up in the suburbs of NC
if one could call them that would be enough to make a poor soul crazy.

Omelet wrote:
> I've not made onion skin eggs since mom passed away. She's the one that
> taught me that trick. :-) I'm currently saving the "paper" onion skins
> that it takes to do it as I want to teach the method to my nephews.
> I'll be sure to take pics this year.
>
> Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> string.
>
> Hard boil.
>
> Unwrap, let cool and coat lightly with some cooking oil.
>
> They really are quite lovely.
> I'll try to take pics this year if I actually do it. It'll depend on the
> babysitting schedule...
>
> Anyone else use "natural" dyes for doing Easter Eggs?

Hmmm. You may have convinced me to try this!

--
Jean B.

In article >,
"Jean B." > wrote:

> Omelet wrote:
> > I've not made onion skin eggs since mom passed away. She's the one that
> > taught me that trick. :-) I'm currently saving the "paper" onion skins
> > that it takes to do it as I want to teach the method to my nephews.
> > I'll be sure to take pics this year.
> >
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
> >
> > Hard boil.
> >
> > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on the
> > babysitting schedule...
> >
> > Anyone else use "natural" dyes for doing Easter Eggs?
>
> Hmmm. You may have convinced me to try this!

They come out marbled, sometimes with striations from the skin pattern
in yellow, orange and rust color.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

I haven't pickled eggs in a while, but when I did - beets and beet
juice. Eggs in the shell, but cracked. Pretty patterns.

B

In article
>,
bulka > wrote:

> I haven't pickled eggs in a while, but when I did - beets and beet
> juice. Eggs in the shell, but cracked. Pretty patterns.
>
> B

<laughs. That sounds like fun! I've made pickled eggs, but not in the
shell.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
>
> I've not made onion skin eggs since mom passed away. She's the one that
> taught me that trick. :-) I'm currently saving the "paper" onion skins
> that it takes to do it as I want to teach the method to my nephews.
> I'll be sure to take pics this year.
>
> Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> string.
>
> Hard boil.
>
> Unwrap, let cool and coat lightly with some cooking oil.
>
> They really are quite lovely.
> I'll try to take pics this year if I actually do it. It'll depend on the
> babysitting schedule...
>
> Anyone else use "natural" dyes for doing Easter Eggs?
> --

Does making 'tea eggs' count? The shells need to be cracked before
simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
rather than the shells.

Ever try your method with red onion skins? Just curious.

The colours of eggs dyed with red cabbage can be manipulated to some
extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
it purple, baking soda (alkaline) will turn it greener. No idea what an
egg steeped in baking soda would taste like, however LOL.

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > I've not made onion skin eggs since mom passed away. She's the one that
> > taught me that trick. :-) I'm currently saving the "paper" onion skins
> > that it takes to do it as I want to teach the method to my nephews.
> > I'll be sure to take pics this year.
> >
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
> >
> > Hard boil.
> >
> > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on the
> > babysitting schedule...
> >
> > Anyone else use "natural" dyes for doing Easter Eggs?
> > --
>
> Does making 'tea eggs' count? The shells need to be cracked before
> simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
> rather than the shells.

They tend to leak thru the shell anyway. <g> That kind of thing is fun
for party deviled eggs.

>
> Ever try your method with red onion skins? Just curious.

A bit. They don't come out as heavily colored.

>
> The colours of eggs dyed with red cabbage can be manipulated to some
> extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
> it purple, baking soda (alkaline) will turn it greener. No idea what an
> egg steeped in baking soda would taste like, however LOL.

<laughs> The flavor of the onion skins DOES leak into the eggs. It's
rather pleasant. :-d
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
>
> In article >, Arri London >
> wrote:
>
> > Omelet wrote:
> > >
> > > I've not made onion skin eggs since mom passed away. She's the one that
> > > taught me that trick. :-) I'm currently saving the "paper" onion skins
> > > that it takes to do it as I want to teach the method to my nephews.
> > > I'll be sure to take pics this year.
> > >
> > > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > > string.
> > >
> > > Hard boil.
> > >
> > > Unwrap, let cool and coat lightly with some cooking oil.
> > >
> > > They really are quite lovely.
> > > I'll try to take pics this year if I actually do it. It'll depend on the
> > > babysitting schedule...
> > >
> > > Anyone else use "natural" dyes for doing Easter Eggs?
> > > --
> >
> > Does making 'tea eggs' count? The shells need to be cracked before
> > simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
> > rather than the shells.
>
> They tend to leak thru the shell anyway. <g> That kind of thing is fun
> for party deviled eggs.
>
> >
> > Ever try your method with red onion skins? Just curious.
>
> A bit. They don't come out as heavily colored.

Interesting.

>
> >
> > The colours of eggs dyed with red cabbage can be manipulated to some
> > extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
> > it purple, baking soda (alkaline) will turn it greener. No idea what an
> > egg steeped in baking soda would taste like, however LOL.
>
> <laughs> The flavor of the onion skins DOES leak into the eggs. It's
> rather pleasant. :-d
> --


Then maybe skip the baking soda one, yes?

In article >, Arri London >
wrote:

> Omelet wrote:
> >
> > In article >, Arri London >
> > wrote:
> >
> > > Omelet wrote:
> > > >
> > > > I've not made onion skin eggs since mom passed away. She's the one that
> > > > taught me that trick. :-) I'm currently saving the "paper" onion skins
> > > > that it takes to do it as I want to teach the method to my nephews.
> > > > I'll be sure to take pics this year.
> > > >
> > > > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > > > string.
> > > >
> > > > Hard boil.
> > > >
> > > > Unwrap, let cool and coat lightly with some cooking oil.
> > > >
> > > > They really are quite lovely.
> > > > I'll try to take pics this year if I actually do it. It'll depend on the
> > > > babysitting schedule...
> > > >
> > > > Anyone else use "natural" dyes for doing Easter Eggs?
> > > > --
> > >
> > > Does making 'tea eggs' count? The shells need to be cracked before
> > > simmering in the tea/soy sauce/spices mix. The eggs come out marbled,
> > > rather than the shells.
> >
> > They tend to leak thru the shell anyway. <g> That kind of thing is fun
> > for party deviled eggs.
> >
> > >
> > > Ever try your method with red onion skins? Just curious.
> >
> > A bit. They don't come out as heavily colored.
>
> Interesting.
>
> >
> > >
> > > The colours of eggs dyed with red cabbage can be manipulated to some
> > > extent. Vinegar (acid) will keep it redder, more neutral solutions keeps
> > > it purple, baking soda (alkaline) will turn it greener. No idea what an
> > > egg steeped in baking soda would taste like, however LOL.
> >
> > <laughs> The flavor of the onion skins DOES leak into the eggs. It's
> > rather pleasant. :-d
> > --
>
>
> Then maybe skip the baking soda one, yes?

I've not tried that so I cannot say. :-)

Someone posted that beet juice will make blue eggs if I add soda.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mar 1, 11:57 am, Arri London > wrote:

> Does making 'tea eggs' count? The shells need to be cracked before


Dammit people! We don't eat as much here as I want to cook as it is.
Now I've got to make tea eggs. Jeeze!

B

In article
>,
bulka > wrote:

> On Mar 1, 11:57 am, Arri London > wrote:
>
> > Does making 'tea eggs' count? The shells need to be cracked before
>
>
> Dammit people! We don't eat as much here as I want to cook as it is.
> Now I've got to make tea eggs. Jeeze!
>
> B

<grins> Pastorio used to serve those at some of his fancier buffets. :-)
I've not tried making them yet.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

On Mar 1, 3:54*pm, Omelet > wrote:
> In article
> >,
>
> *bulka > wrote:
> > On Mar 1, 11:57 am, Arri London > wrote:
>
> > > Does making 'tea eggs' count? The shells need to be cracked before
>
> > Dammit people! *We don't eat as much here as I want to cook as it is.
> > Now I've got to make tea eggs. *Jeeze!
>
> > B
>
> <grins> Pastorio used to serve those at some of his fancier buffets. :-) *
> I've not tried making them yet.
> --
> Peace! Om
>
> I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama
==================================
I made those once for a Passover seder. They had anise in the water
and vinegar other things. You broke the shells after they were hard
boiled in tea and stuff and soaked them in another "pickling" liquid.
Gorgeous - like Italian marble.
Lynn in Fargo
Used to get pale blue and green and beige chicken eggs from a farmer
friend. Wish I'd blown the shells.

In article
>,
Lynn from Fargo Ografmorffig > wrote:

> On Mar 1, 3:54*pm, Omelet > wrote:
> > In article
> > >,
> >
> > *bulka > wrote:
> > > On Mar 1, 11:57 am, Arri London > wrote:
> >
> > > > Does making 'tea eggs' count? The shells need to be cracked before
> >
> > > Dammit people! *We don't eat as much here as I want to cook as it is.
> > > Now I've got to make tea eggs. *Jeeze!
> >
> > > B
> >
> > <grins> Pastorio used to serve those at some of his fancier buffets. :-) *
> > I've not tried making them yet.
> > --
> > Peace! Om
> >
> > I find hope in the darkest of days, and focus in the brightest. I do not
> > judge the universe. -- Dalai Lama
> ==================================
> I made those once for a Passover seder. They had anise in the water
> and vinegar other things. You broke the shells after they were hard
> boiled in tea and stuff and soaked them in another "pickling" liquid.
> Gorgeous - like Italian marble.
> Lynn in Fargo
> Used to get pale blue and green and beige chicken eggs from a farmer
> friend. Wish I'd blown the shells.

Aracauna eggs. Those were some of my favorite chickens back when I had
poultry. :-) The pale blue-green eggshells were also interesting when
onion skin dyed.

I'll have to try those tea eggs next time I'm assigned a potluck dish.
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Lynn from Fargo Ografmorffig wrote:
>
> On Mar 1, 3:54 pm, Omelet > wrote:
> > In article
> > >,
> >
> > bulka > wrote:
> > > On Mar 1, 11:57 am, Arri London > wrote:
> >
> > > > Does making 'tea eggs' count? The shells need to be cracked before
> >
> > > Dammit people! We don't eat as much here as I want to cook as it is.
> > > Now I've got to make tea eggs. Jeeze!
> >
> > > B
> >
> > <grins> Pastorio used to serve those at some of his fancier buffets. :-)
> > I've not tried making them yet.
> > --
> > Peace! Om
> >
> > I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama
> ==================================
> I made those once for a Passover seder. They had anise in the water
> and vinegar other things. You broke the shells after they were hard
> boiled in tea and stuff and soaked them in another "pickling" liquid.
> Gorgeous - like Italian marble.
> Lynn in Fargo
> Used to get pale blue and green and beige chicken eggs from a farmer
> friend. Wish I'd blown the shells.


Now that's a different sort of tea egg. Have never made them with
vinegar and never pickled them after.

bulka wrote:
> On Mar 1, 11:57 am, Arri London > wrote:
>
>
>>Does making 'tea eggs' count? The shells need to be cracked before
>
>
>
> Dammit people! We don't eat as much here as I want to cook as it is.
> Now I've got to make tea eggs. Jeeze!
>
> B

*chuckle* rough life
--
JL

bulka wrote:
>
> On Mar 1, 11:57 am, Arri London > wrote:
>
> > Does making 'tea eggs' count? The shells need to be cracked before
>
> Dammit people! We don't eat as much here as I want to cook as it is.
> Now I've got to make tea eggs. Jeeze!
>
> B


LOL sorry. They are one of my favourite snacks.

On Mar 1, 10:32 pm, Arri London > wrote:
> bulka wrote:
>
> > On Mar 1, 11:57 am, Arri London > wrote:
>
> > > Does making 'tea eggs' count? The shells need to be cracked before
>
> > Dammit people! We don't eat as much here as I want to cook as it is.
> > Now I've got to make tea eggs. Jeeze!
>
> > B
>
> LOL sorry. They are one of my favourite snacks.

There are just a few soaking. I think I did this once a hundred years
ago. Family members don't get it , but I'm looking forward to a snack
Monday.

Thanks for the reminder, Arri.

B

bulka wrote:
>
> On Mar 1, 10:32 pm, Arri London > wrote:
> > bulka wrote:
> >
> > > On Mar 1, 11:57 am, Arri London > wrote:
> >
> > > > Does making 'tea eggs' count? The shells need to be cracked before
> >
> > > Dammit people! We don't eat as much here as I want to cook as it is.
> > > Now I've got to make tea eggs. Jeeze!
> >
> > > B
> >
> > LOL sorry. They are one of my favourite snacks.
>
> There are just a few soaking. I think I did this once a hundred years
> ago. Family members don't get it , but I'm looking forward to a snack
> Monday.
>
> Thanks for the reminder, Arri.
>
> B

YVW. Always glad to help out another aficionado

bulka wrote:

> Now I've got to make tea eggs. Jeeze!

Fortunately, they're pretty easy to make. Reading over this thread, I'm
wondering about how well red wine would work instead of tea in that
application. Say, red wine, star anise, stick cinnamon, and orange peel?

Bob

In article >,
"Bob Terwilliger" > wrote:

> bulka wrote:
>
> > Now I've got to make tea eggs. Jeeze!
>
> Fortunately, they're pretty easy to make. Reading over this thread, I'm
> wondering about how well red wine would work instead of tea in that
> application. Say, red wine, star anise, stick cinnamon, and orange peel?
>
> Bob

Y'know, that is a seriously awesome idea. :-) And makes me more glad
than ever that I started this thread for different views...
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama

Omelet wrote:
>
> In article >,
> "Bob Terwilliger" > wrote:
>
> > bulka wrote:
> >
> > > Now I've got to make tea eggs. Jeeze!
> >
> > Fortunately, they're pretty easy to make. Reading over this thread, I'm
> > wondering about how well red wine would work instead of tea in that
> > application. Say, red wine, star anise, stick cinnamon, and orange peel?
> >
> > Bob
>
> Y'know, that is a seriously awesome idea. :-) And makes me more glad
> than ever that I started this thread for different views...
> --


The eggs would likely end up tasting like mulled wine. Could work. Would
look nice.

In article >,
"Bob Terwilliger" > wrote:

> wondering about how well red wine would work instead of tea in that
> application. Say, red wine, star anise, stick cinnamon, and orange peel?
>
> Bob

Yummy! Mulled Eggs!! "-)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

On Mar 6, 4:26 pm, Melba's Jammin' > wrote:
> In article >,
> "Bob Terwilliger" > wrote:
>
> > wondering about how well red wine would work instead of tea in that
> > application. Say, red wine, star anise, stick cinnamon, and orange peel?
>
> > Bob
>
> Yummy! Mulled Eggs!! "-)
> --
> -Barb, Mother Superior, HOSSSPoJhttp://web.me.com/barbschaller
> "What you say about someone else says more
> about you than it does about the other person."


They are OK. Pretty. My whites were purple, against the birght
yellow yolks. Still subtle - tasted more of the spices than wine, and
mostly like egg.

There could be an exact timing issue - when the white is firm enough
that the shell could be cracked, but still un-set enough to get the
most from the marinade. Maybe a longer colder soak so the eggs don't
get rubbery. Maybe a stronger bath. Or maybe I could learn to
appreciate subtlety.

Could be poached in wine or tea or broth or juice, but that would lose
the wierd easter egg appeal.

I see it as a novelty dish. Fun to bring to a potluck picknik. Or
just pickle 'em w/ beets - that's pretty, too. Could be a great
platter of boiled eggs - brown tea, two shades of purple, maybe some
light onion and brighter tumeric. Lots of green choices. How would
you feel about mint or cilantro eggs? Some kind of hot sauce red?

Would some sort of injection be cheating? Flavors within flavors.
Would the pin-hole compromise in the shell make that wierd blobular
extrusion that sometimes happens when the shell cracks? Would that
be bad, or interesting in context?

Ok. I'm ready to set up the lab. Just need to be invited to the
right Easter picknik and raid the henhouse.

Thanks y'all. I'd never heard of tea eggs before this thread. Now I
seem to be insane.

B

On Mar 1, 3:33*am, Omelet > wrote:
> I've not made onion skin eggs since mom passed away. She's the one that
> taught me that trick. :-) *I'm currently saving the "paper" onion skins
> that it takes to do it as I want to teach the method to my nephews. *
> I'll be sure to take pics this year.
>
> Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> string.
>
> Hard boil.
>
> Unwrap, let cool and coat lightly with some cooking oil.
>
> They really are quite lovely.
> I'll try to take pics this year if I actually do it. It'll depend on the
> babysitting schedule...
>
> Anyone else use "natural" dyes for doing Easter Eggs?

I use onion skins all the time to differentiate my boiled from raw
eggs (DH has a real problem telling the difference--and yes, he knows
about spinning). I just save up the skins for a week or so, put them
in the bottom of the pot, put the eggs on top and cover with water.
Bring to a boil, let sit, and then quick-chill. Lovely yellow eggs.

Tea bags will give the eggs a taupe color. Saffron does not give the
shells any color. (at least, not the amount I'm willing to toss in).
Beets will give you a lovely pale pink. Add some baking soda to the
water and they'll turn blue.

maxine in ri

In article
>,
maxine > wrote:

> On Mar 1, 3:33*am, Omelet > wrote:
> > I've not made onion skin eggs since mom passed away. She's the one that
> > taught me that trick. :-) *I'm currently saving the "paper" onion skins
> > that it takes to do it as I want to teach the method to my nephews. *
> > I'll be sure to take pics this year.
> >
> > Wrap raw eggs in dry onion skins, bind with cheese cloth and cotton
> > string.
> >
> > Hard boil.
> >
> > Unwrap, let cool and coat lightly with some cooking oil.
> >
> > They really are quite lovely.
> > I'll try to take pics this year if I actually do it. It'll depend on the
> > babysitting schedule...
> >
> > Anyone else use "natural" dyes for doing Easter Eggs?
>
> I use onion skins all the time to differentiate my boiled from raw
> eggs (DH has a real problem telling the difference--and yes, he knows
> about spinning). I just save up the skins for a week or so, put them
> in the bottom of the pot, put the eggs on top and cover with water.
> Bring to a boil, let sit, and then quick-chill. Lovely yellow eggs.

But that won't "pattern" them like wrapping them will. :-)

>
> Tea bags will give the eggs a taupe color. Saffron does not give the
> shells any color. (at least, not the amount I'm willing to toss in).
> Beets will give you a lovely pale pink. Add some baking soda to the
> water and they'll turn blue.
>
> maxine in ri

Blue with beet juice? I'll have to try that. How much baking soda to
how much water please?
--
Peace! Om

I find hope in the darkest of days, and focus in the brightest. I do not judge the universe. -- Dalai Lama