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Two-Toned Easter Eggs

Creating beautiful and colorful eggs is a rewarding and fun Easter activity for families to do together.

30 min
PREP TIME
15 min
COOK TIME
4
INGREDIENTS
12
Servings

Preparation

  • 1 Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch (2 1/2 cm). Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller).
  • 2 Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
  • 3 Mix 1/2 cup (125 ml) boiling water, 1 teaspoon (5 ml) vinegar and 10 to 20 drops food colour in a shallow bowl to achieve desired colours. (Use shallow bowls so that the depth of the dye only reaches halfway on the egg.) Repeat for each colour. Holding egg lengthwise, dip the egg into the dye for 5 minutes. You need to hold the egg up so that only the bottom half remains in the dye. Remove egg from dye and dry on paper towels. Dip undyed half of egg in second colour, repeating the process so that only the undyed half is in the dye. As a variation, you can also leave a band of undyed white around the middle of the egg.
  • 4 Test Kitchen Tips: •Line work surface with layers of newspaper before dyeing eggs.
    •Gather all equipment including small bowls or cups for each food colour, spoons for each bowl and paper towels for spills. Bowls should be deep enough to completely submerge the egg.
    •For easy clean-up, use soap and water repeatedly to remove food colour from hands and most kitchen countertops. If needed, use all-purpose cleaner with bleach for countertops.
    •Make an egg drying stand out of a paper towel tube cut into sections.

NUTRITION INFORMATION

(per Serving)

MissingNutritionInformationRecipe

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