Thursday, April 15, 2010
The lamb cake made his usual appearance!
The purple, pink, and yellow eggs were hot dyed with natural ingredients (red cabbage, beet juice, and onion skins, respectively). I boiled the cabbage leaves and onion skins with 1/4 cup vinegar for about half an hour before I added the eggs; the beet juice was drained from a can of beets. After cooking the eggs, I drained them and put them in the freezer for 10 minutes so their yolks would not turn green (I didn't want to undo all my hard work with the traditional ice water bath).
The red eggs were cold dyed, a great way to get intense color without a lot of food coloring. I added a little red food coloring to the cooled onion peel liquid and kept the hard-boiled eggs it for 2 days.