Put down the Paas.
The easiest way to color Easter eggs is also the most natural way — throw something into the water in which you are cooking the eggs. When the eggs are done cooking, voila, they emerge a different hue, and ready for their star turn in a pretty basket.
And the easiest ingredient you probably already have readily available to color your eggs is papery onion skins, which gives you a gorgeous ochre color. The color will be like you paid some artist to paint and mottle your plaster walls – you know that lovely effect you see in high-end home design magazines?
Here’s how to do it.
- Quickly read my easy Cooking Class on how to hard cook eggs. There are a couple of important hints in here, and once you are grounded in how to hard cook an egg, you’ll know forever. This technique also gives you a perfect egg inside, so you don’t get that green ring around the yolk that forms sometimes.
- Peel the papery brown skin off several onions. You may use the skin from brown onions, the skin from purple onions, or both.
- Place the eggs in a medium-sized heavy pot, add a pinch of salt, the onion skins and cover with water by about 1-1 1/2 inches above the top of eggs. Cover the pot and heat until boiling. This will only take a few minutes (exact time will depend on size of pot, how much water is in it, how high your heat is, etc., so don’t leave the kitchen or you will come back to a furiously boiling pot and you won’t know how long it has been boiling).
- As soon as the water comes to a full boil (listen up, this is important!), turn heat off, leave pot lid on, and allow the eggs to sit in the hot water for 13 minutes. Set the timer so you are sure.
- When timer rings, take the pot over to the sink, pour off the water and onion skins, and run cold water over the eggs; pour water off again and replace with more cold water. Leave the pot with cold water in the sink for 15-20 minutes until the eggs cool down. For more rapid cooling, you may add ice to the cold water in the pot and let the pot sit for a few minutes. When eggs are cool, drain the pot and refrigerate the eggs until you use them in Easter baskets and eat them for breakfast.
- It’s that simple!
If you’d like to branch out from ochre and try different colors and effects, Deb from the blog Just Short of Crazy has a great tutorial on how to naturally color eggs using different foods.
Photo by Deb Thompson used with permission.
These are flat-out gorgeous! Thanks to Deb Thompson for teaching us how.
This year, embrace the colors found in nature for your Easter basket. You’ll charm your kids!
Today our #SundaySupper cooks are giving you ideas for Passover and Easter, with some fantastic recipes you’ll want to try. Browse below to see what you might put on your holiday menu.
- How To Color Easter Eggs Naturally from Shockingly Delicious
Breakfast, Breads, and Buns
- Alebele – Goan Coconut filled Pancake from Masala Herb
- Bunny Rabbit Bread from In The Kitchen With Audrey and Maurene
- Easter Brunch Creme Brulee Baked Oatmeal from In The Kitchen With KP
- Fresh Blueberries Hot Cross Buns from My Cute Bride
- Hot Cross Cinnamon Buns from girlichef
- Jamaican Easter Spice Bun from The Lovely Pantry
- Paska – Ukranian Easter Bread from Cupcakes and Kale Chips
- Portuguese Easter Bread | Folar de Pascoa from Family Foodie
Appetizers and Sides
- Asparagus, Brie & Ham Crostini from Daily Dish Recipes
- French Gratin Potatoes (Dauphinoise) from Simply Gourmet
- Lemon Glazed Carrots from Curious Cuisiniere
- Not So Deviled Eggs from Country Girl in the Village
- Orange Raisin Couscous from Vintage Kitchen Notes
- Potato and Leek Gratin from Webicurean
- Roast Leg of Lamb with Garlic and Rosemary from Small Wallet Big Appetite
- Slow Cooker Honey Glazed Ham from The Meltaways
- Sicilian “Enchiladas” from The Cooking Actress
- Spinach Spaetzle (Spinat Spaetzle) from The Not So Cheesy Kitchen
- Bunny-Approved Baked Easter Doughnuts from The Weekend Gourmet
- Carrot Cake Cheesecake from Chocolate Moosey
- Coconut and M&M’s Cookie from Peanut Butter and Peppers
- Coconut Cake with Coconut Buttercream from Juanita’s Cocina
- Coconut Cupcakes from Magnolia Days
- Cream Cheese Candies from Cravings of a Lunatic
- Easter Cookies: Carrots in Dirt from The Urban Mrs
- Easter Egg Cookies from That Skinny Chick Can Bake
- Easter Simnel Cake from Happy Baking Days
- Exotic Walnut Cookies from What Smells So Good?
- Honey Panna Cotta with Grand Marnier Roasted Figs from BalSinfully Good Drizzles
- Japanese Easter, Petit Fours and Flowers from Ninja Baking
- Nutella Easter Egg Candy from The Messy Baker
- Old-Fashioned Peanut Rolled Eggs from Cindy’s Recipes and Writings
- Painted Sugar Cookies from Ruffles and Truffles
- Resurrection Rolls (Cinnamon Marshmallow Dessert Rolls) from Neighbor Food
- Strawberry Bundt Cake from Basic N Delicious
- Charoset from The Little Ferraro Kitchen
- Flourless Chocolate Torte from Girl in the Little Red Kitchen
- Moroccan Haroset from MarocMama
- Pavlova with Lime and Hibiscus from YinMom YangMom
Wine Pairing Recommendations for #SundaySupper Religious Feasts from ENOFYLZ Wine Blog