Incredible, edible Easter eggs
Maryjane Butters | Hagadone News Network | UPDATED 14 years, 1 month AGO
If you're looking forward to Easter and its egg-inspired festivities, you'll appreciate a letter I received from a fellow farmgirl. "I remember the excitement of dyeing eggs each Easter," she wrote. "We'd buy a supermarket dozen and a package of dye tablets, and I'd decorate until my fingers were as colorful as the egg shells. It never seemed like those 12 little canvases were enough - until it came time to actually eat them. All painted up, they just didn't seem like food. Now that I'm grown and have chickens of my own, I have a whole new respect for eggs. They're so much more to me than squeaky Styrofoam cartons of bland breakfast fare (or annual art projects). I know them intimately, recognizing them by textures, shapes, and sizes. The aqua-green eggs are gifts from my hen, Hazel, the small creamy ones are from Cleopatra, the big speckled browns from Goldie. I know how warm eggs feel when you gather them fresh from the nest, and how delicious they are when hens have been feasting freely in the fields. Inspired by this newfound reverence, I'm hoping that you might be able to share some of your eggs-pertise, MaryJane. I'm looking for a more natural method of dying eggs with my kids this Easter, and I'd also like to find a delicious recipe for preparing the precious food within. Any ideas?"
This letter set my wheels in motion. My granddaughters are big enough this year to become blossoming egg artists in their own right, and I'd love to see them doll up an array of eggs from my hens. Plus, what fun to host an Easter egg hunt right here on the farm! Without further ado, I came up with an Easter plan to please kids and adults alike, starting with a hunt for farm fresh eggs.
Local eggs
No hens of your own? No problem. Be adventurous and find a local farm offering fabulously fresh eggs. A great place to locate a nearby farm is the Local Harvest website, localharvest.org.
Egg artistry
Artificial pigments found in egg-dyeing kits are riddled with health warnings. Honor your eggs and your family's health by using this natural technique that yields gorgeous "tie-dyed" results in earthy hues.
You'll need:
12 fresh eggs
skins from 10 yellow onions
5 tablespoons turmeric
an assortment of pliable herbs, leaves, ferns and flower petals
cheesecloth, lightweight muslin or discarded nylon stocking cut into a dozen five-inch squares
cotton string
2 tablespoons white vinegar
Directions:
1. Put onion skins and turmeric in a saucepan. Cover with water and bring to a boil. Remove from heat, let cool and strain. Add 2 tablespoons white vinegar.
2. Boil the eggs by placing them in a saucepan covered in cold water. Bring to a full rolling boil, then turn the heat to low and cover for 30 seconds. Remove from heat and let eggs stand in hot water for 10 minutes. Remove the eggs and run cold water on them.
3. Create patterns by holding plant materials against an egg and then centering a square of fabric against it. Gather the fabric around to the backside and tie with a string. An extra set of hands helps.
4. Place eggs in colored water and soak until eggs reach desired color.
5. Remove the fabric and plant materials, and allow the eggs to dry. Rub each with a light coating of vegetable oil.
6. Refrigerate eggs until you're ready to hide them for the hunt. Note: eggs should not be left unrefrigerated for more than 2 hours in order to ensure safe eating.
Incredible edible Easter egg casserole
Deviled eggs can be divine, but if you're looking for a unique way to prepare your Easter eggs, try this savory casserole for Sunday brunch.
Ingredients:
2 1/2 cups diced potatoes
olive oil
1 pound breakfast sausage
6 tablespoons butter, melted
6 tablespoons flour
1 teaspoon salt
2 cups milk
1 cup shredded cheese
12 hard-boiled eggs, peeled and halved
Directions:
1. Spread potatoes on greased cookie sheet, drizzle with olive oil and bake at 450 degrees for 15 to 20 minutes until edges are brown and crispy. Remove from oven and reduce heat to 350 degrees.
2. Brown sausage in a large skillet over medium heat.
3. In a large bowl, mix together butter, flour, salt, milk and cheese.
4. Place 12 egg halves, yolk up, into the bottom of a 9-by-13 baking dish.
5. Spread half of the diced potatoes and half of the sausage over the eggs. Cover with half of the cheese mixture.
6. Repeat with layers of eggs, potatoes, sausage and cheese mixture. Grate more cheese on top if desired.
7. Bake 30 minutes, or until cheese is bubbly and starting to brown. Season with salt and pepper to taste.
Copyright 2011, MaryJane Butters. Distributed by United Feature Syndicate Inc.
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