Easter is a great time of the year for colourful projects with the little ones. We decided to elevate our Easter Egg game this year and created natural dye soft-centred eggs.
Soft-centred eggs are my favourite way to cook eggs and they are so impressive when served, they are also ridiculously easy to make!
- Bring water to rolling boil. There should be enough water in the pot to entirely submerge the eggs.
- My secret is to use refrigerated eggs, this helps guarantee a runny centre.
- Place eggs gently into boiling water, set timer for six minutes.
- Give the eggs an occasional stir to ensure they are cooked evenly.
- As the eggs are cold, the water would have reduced to a gentle boil, this is ideal. The bubbles should not be more than 1cm in size, if the water is still on a rolling boil such that the eggs are bouncing in the pot, reduce the intensity of the fire. A moderate gentle boil for six minutes will deliver the best eggs, if the water is not boiling enough the egg whites will not harden enough to separate from the shell, if its too hot, the yolk will be cooked.
- Once the six minutes are up, place eggs immediately in a bowl of ice water to stop the cooking process.
- Peel the eggs gently, the white should have hardened, while the egg still has a wobbly centre.
This is where you may go crazy and experiment with colours with the little ones. the general rule of thumb is a handful of vibrant fruit or vegetable to be blended with half a cup of water and 1 tablespoon of white vinegar.
Here’s our mix:
Orange — Orange slices with the peel on and carrots
Speckled Blue — Blueberries
Green — Spinach leaves
Pink — Red grapes and strawberries
Leave the eggs in a blended mixture overnight.
We love the gentle pastel hue from the natural dyes, let us know what other fruit and vegetables you would try this with.