Making Easter eggs and enjoying it...

Being Safe while enjoying the real thing

Easter is a time for most to come together and share a meal with those we care for.  I give thanks at this time for many things, but I also thank those who produce the food I eat.  Whether large or small, farmers do feed most of us.  So if you are lucky enough to have birds in your care and production enough to share, thank you!

source: pantagraph.com

I still like to boil eggs for Easter.  Dyeing eggs is one fun thing a family can do, and there are many ways to color eggs.   I prefer to use the off stove method of cooking eggs.  Cover eggs in water till at least an inch covers the eggs.  Bring these to just a boil, and then cover and take off the heat to stand for 10-12 minutes.  A little longer for larger eggs, a little less for smaller eggs.  Use older eggs, as it makes them easier to peel.  For dye I have used the box kits, food dye for cake making, along with yellow onion skins, beet juice, and other veggie pigments.  As long as the dyes are edible, they can be used.  A little vinegar helps with the staining process, and setting the color.  For those in a pinch, buy brown eggs or eggs from a farm with different colored breeds.  These naturally pigmented eggs will also be a hit on the bunny trail.

If you are going to hunt with real eggs away from home, the secret is the cooler and ice packs you carry the eggs in.  This will keep the eggs cold.  Keep eggs in their cartons and in the cooler until just before the kids are to hunt for eggs.  We did this in the morning while it was still cool, and then pop the real eggs back in the cooler just after the kids have found them.  Any eggs with broken shells should be thrown away.  

Eggs are a versatile food. I always enjoy egg salad sandwiches after Easter with my pigmented hard cooked eggs.  Folks around the lunch table would marvel at what I am eating, but are envious when they try my egg salad with spicy brown mustard and a touch of red onion for crunch.  Enjoy.