Archive for category: eggs
Pavlova is my secret weapon. No, honestly. For anyone who has never made it, it might look really difficult. In actual fact, it’s about seven minutes of prep, into the oven, and then two minutes slapping on whipped cream and fruit before it’s served. Pavlova can make a pretty average dinner look like you’ve ‘really tried’.
Last Easter, Ila was a tiny baby and I was barely able to leave the sofa. This Easter is very different. Ila is walking and talking and interested in everything. I want her to join in the egg hunt in our shared back garden, but I’m not very excited at the prospect of her eating lots of chocolate eggs. Traditional vegetable-dyed eggs seem like a better option and, unlike me, Ila is partial to a boiled egg in the morning.
Onion-skin-dyed boiled eggs
- 6 eggs (using slightly old eggs will make them easier to peel)
- red and brown onion skins, with pieces as large as possible
- an old pair of stockings
Wrap an egg in onion skins, covering any gaps. Holding around the skins, gently insert the egg into the foot of a stocking. (You might need to rearrange the onion skins a little once the egg is inside.) Cut the stocking a couple of inches above the egg and tie a knot in the stocking so that it can’t move about. Repeat with the remaining eggs and knotted pieces of stocking.
Bring a saucepan of water to the boil and gentle lower the eggs-in-stockings into a single layer on the bottom of the pan. Reduce the heat so the water continues at a slow burble. Leave to simmer for 7 minutes. (The eggs will be slightly over-cooked, but the colours will be great.) Leave the eggs to cool in the stockings.
Once the onion skins have been removed, rub a little olive oil on the egg-shells to enhance the colour and make the shells shine. The onion colour sometimes seeps through to the egg-white making it very slightly tan. I like to imagine that the eggs have an oniony flavour as well. Keep the eggs in the fridge when they aren’t being hidden in the garden.