Easter is just around the corner and everyone is coloring eggs. I don’t like to use the pre-made stuff you mix with vinegar and drop the eggs into. I like to make a big mess!
And here’s how….
Put room temperature eggs in a large kettle and cover with COLD water. Add about 1 Tablespoon of salt and bring it to a boil.
It’s important to have the eggs at room temperature and the water cold so that the eggs heat slowly and evenly to prevent them from cracking. And just a side note – older eggs peel easier.
After the eggs have been boiling for 5-6 minutes, remove them from the heat and let them cool in the water. I usually let them sit for an hour or two.
Remove the eggs from the water and let them dry on a towel or an empty egg carton. When they are dry, you can color them.
Wearing disposable rubber gloves, hold the egg and squeeze food coloring onto it. Be careful to use compatible colors – green and red or purple and yellow make brown – not very pretty. Two primaries work the best. Just a side note – you WILL use a LOT of the food color. I buy mine from the dollar store.
Once the color is on the egg, gently squeeze it in the gloved hand.
For softer colors, let dry for a couple of minutes, then gently roll into cold water.
For more vibrant color, just let the food color dry without rinsing.
And there you go – something different, easy and messy!
Side note: Because the egg shells are porous, the color will go all the way through to the whites of the eggs, giving them a festive layer of color after they are peeled!