EASTER EGGS

EASTER EGGS

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Ingredients

Eggs
herbs, leaves and flowers
ladies stockings alternatively use a cheese cloth or elastic type of cloth
butchers string
onions peel the very outer layer from brown onions only
Vegetable Oil
lots of imagination
  • Medium

Ingredients

Directions

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Coloring Easter eggs is one of the traditions I have the fondest memories of from when I was a kid. I am a strong believer in the upkeep of traditions and just a few days ago did the process with my own kids. Perhaps in terms of cooking and culinary delight not necessarily the most challenging recipe, but I feel that we need to honor traditions such as the coloring of easter eggs and besides that it makes a great spring table decoration for your Easter brunch or a nice gift to give away to your friends.

  1. Pack a saucepan full with with onion peel, then add cold water so the onion peel is just covered and bring to boil to make the dye.
  2. Boil for approximately 20 minutes, adding a bit of water if needed, the strain through a fine sieve or cheese cloth. The higher the ratio of onion peel to water, the stronger the dye and ultimately the eggs will be darker colored after cooking. You can also use some coffee grinds or a mixture of both.
  3. Cut a ladies stockings open and then into squares large enough to fully wrap the egg.
  4. Arrange leaves, flowers or herbs according to your design and creativity on to the egg, then cover with the stocking tightly, ensuring that the leaves and flowers are staying where they were placed. Grab all the 4 corners of the elastic stocking on the other side of the egg, twist the stocking tightly and secure with butcher string.
  5. Bring your homemade dye to boil, add the wrapped eggs gently and boil your eggs to your likening from 8 to 10 minutes depending on the size and your preference.
  6. Remove the eggs from the cooking liquid and cool in ice water immediately.
  7. Remove the stocking and the leaves or flowers to reveal the final design of the egg.
  8. Rub the egg with a little vegetable oil to achieve a glossy shine

Thomas Wenger

Born in Bern, Switzerland, Thomas followed in the footsteps of his mother and entered a three-year cooking apprenticeship program and graduating it at the age of 20. Working a few short stints in a winter ski resort and a city hotel in Basel/Switzerland during the following years he took the opportunity to work in New York in 1986.

What was originally planned as a one-year experience in New York lasted three years and went on to a global career, which led him to Australia and on to Hong Kong in 1990.

For the past 15 years, Thomas has explored South East Asia and it’s cuisines and regional specialties. He worked in some of the most exciting cities in the world – Singapore, Hong Kong and Bangkok and his culinary style reflects the many experiences and the people he worked with.

Throughout his career, Thomas liked the challenges and diversity of hotel operations. He recently joined a Hotel & Restaurant Management school in Manila, Philippines as Senior Culinary Faculty.

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