Easter Eggs by Hansells Recipes
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Ingredients:
Method:
Cooking the eggs:
Place eggs, 1 teaspoon of vinegar and 3-4 teaspoons of Hansells food colour in a saucepan and cover with cold water by about 1cm. Place on high heat. When boiling point is reached, turn heat down to a gentle simmer. Turn on your timer: 3 minutes for a really soft boiled egg, 4 minutes for a creamy yolk, 5 minutes for a hard boiled egg.
Tips for handling eggs:
- Use tongs and wear gloves when removing eggs from the water.
- Protect your bench top with newspaper.
- White eggs colour better than brown eggs.
- Stale eggs float in cold water. Fresh eggs sink to the bottom.
- Week old eggs peel better than fresh eggs.
Create fun designs:
- Rubber bands wrapped around the eggs before placing in the water can be used to create stripes.
- Stickers such as stars and dots can make pretty patterns. Colour eggs, add stickers or rubber bands, then dip into second cup that contains a few drops of a different colour for a few minutes to colour it.
- You can boil your egg as normal, cool in cold water and then paint with diluted food colours. More food colour for strong colours and less for pastel colours.
- A toothpick helps you draw good sharp lines. Carefully chew the end of another toothpick and you’ll make a little brush to fill in. Go for zig zags and spots to make your very own creation.
- You can even use a pretty leaf (such a parsley) to create a pattern on your egg. Just wet a leaf and wrap around cooked egg, wrap tightly in a piece of net stocking and secure with ribbon at each end. Pop into the food colour & water and leave for a few minutes. Take out of the coloured water and unwrap to expose your leaf pattern egg.
Create all sorts of colours with Hansells Food Colouring. Click here for a drop by drop colour mixing guide.
