Homestead Eggs

Blowing Eggs

To remove the contents of an egg, begin by washing and drying the egg. Pierce both ends with a large needle. Slightly enlarge the hole at small end of the egg. Push needle well into the egg in order to break the yolk. Hold the egg over a bowl and with the small end down, blow into the hole at the opposite end until all the egg is removed. Rinse the shell with cold water and allow to dry thoroughly.

Tip: you can use the egg for an omelette, quiche or scrambled eggs.

Marbleized Eggs

A pretty coloring technique for eggs is marbleizing, a method that produces eggs decorated with swirls of color. The technique is simple.

Prepare desired colors. Add 1 teaspoon vegetable oil to each color. To marbleize eggs, stir color water vigorously. Using spoon, tongs or egg dipper, immediately dip egg in and out of water once. Place on wire rack to dry. For a multicolored effect, repeat procedure with a little vegetable oil for additional shine.

Coloring Eggs

Food coloring, natural colors, commercial easter dyes, andd water based felt pens can be used for coloring eggs.

To color eggs with food coloring, follow the method and chart below to obtain the desired color.

Method: add 1 teaspoon vinegar and food coloring ( as desired or following chart below) to 1/2 cup boiling water. Dip hard-cooked eggs until desired color is obtained. Remove egg and place on a wire rack to dry. After color has dried, it will not rub off.

Desired color Green Yellow Red Blue
Teal 15 drops



5 drops
Lime 4 drops 24 drops





17 drops 3 drops





18 drops 2 drops



5 drops   15 drops
Spearmint 12 drops 6 drops


2 drops

Hard-Cooking Eggs

Eggs should be “hard-cooked”, not “hard-boiled”, boiling eggs produces tough rubbery whites and dark rings around the yolks.

Place cold eggs in a single layer in a saucepan. add enough water to come at least one inch (2.5 cm) above the eggs. Cover and quickly bring to boiling and let eggs stand, covered, in the hot water for 20 -25 minutes. Drain and immediately run cold water over the eggs until they are completely cooled. the eggs are now ready for coloring .

Eggs that have aged about a week in the refrigerator work best for hard-cooking. When you want to enjoy them later on in egg salad or as a pickled egg, they will peel more easily then eggs fresh from the grocery store.

Lemon Pudding Paradise

Serves: 4

Baking: 35 minutes

  • 3 eggs, separated
  • 1/2 cup sugar
  • 1/3 cup all purpose flour
  • pinch of salt
  • 2 tsp grated lemon zest
  • 1/4 cup lemon juice
  • 1 tbsp butter or margarine, melted
  • 3/4 cup milk

Beat egg whites in large bowl until stiff but not dry. In seaprate bowl, stir together sugar, flour and salt. Whisk in lemon zest, lemon juice, butter or margarine, milk and egg yolks. Gently fold whipped whites into lemon mixture. Pour into greased 1-quart (1L) baking dish. Place baking dish in a shallow pan of hot water rises 1 inch (2.5 cm) up the sides of the baking dish. Bake in a preheated 350F (180C) oven until top is lightly browned, about 35 to 40 minutes. serve warm or cold.

Tips : Sprinkle pudding cake with icing sugar or top with a dollop of whipped cream.

Coloring and Decorating Tips

Egg coloring and decorating can be raw, blown or hard-cooked. Hrad-cooked eggsare easier to handle by small children because they are not as fragile as raw or blown eggs. any eggs you wish to keep can be coated with spray lacquer or acrylic sealer.

To color and ecorate eggs, all you need are eggs, a little imagination and some simple craft or kitchen supplies.

Tongs are handy tool to use for dipping raw or hard-cooked eggs in and out of watter. An easy way yto color a brown egg is to thread a thin piece of wire through a hole made at both ends of the egg. Bend the wire at one end so the egg won’t slip off. This makes a handy tool for dipping the egg in the dye and hanging to dry. A wire rack is also useful for drying eggs.

Tip: If colored hard-cooked eggs are to be eaten, be sure to use only non-toxic coloring dyes on the shells (e.g. food coloring) and do not leave the eggs unrefrigerated for more than two hours.

Heavenly Baked Alaska

Serves 6
Baking: 2 minute
Chilling : 1 hour

  • 4  egg whites
  • Pinch of salt
  • 1/2 cup Fine sugar
  • 6 slices jelly roll, cake or brownie, approximately 2″x 2″
  • 6 scoops of ice cream*, well frozen

Beat egg whites and salt in a small bowl until soft peaks form. Gradually add sugar 1 tbsp at a time and continue beating until stiff and glossy. Place cake slices on ungreased baking sheeet. Top each with ice cream and quickly cover with meringue, being sure to seal edges completely. Swirl meringue in to peaks. Keep in freezer until ready to bake. Freeze for at least 1 hour. Bake in a preheated 475F (240C) oven until meringue is lightly browned, about 2 to 4 minutes serve immediately

* Choose your favourite ice cream and cake! For a more colourful option, make sure the cake and ice cream are different colours (e.g, vanilla ice cream over chocolate brownies)

Vanilla Cream Delight

Makes 1 3/4 cups

Cooking time 20 minutes

  • 2 eggs
  • 1/4 cup sugar
  • 2 tsp cornstarch 1 1/2 cups milk
  • 1/2 tsp vanilla

Beat eggs lightly in medium bowl and set aside. Combine sugar and cornstarch in a medium saucepan. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens slightly. Remove from heat. Stir about one-third of the hot mixture slowly into eggs. Return egg mixture to saucepan. Cook and stir over low heat until mixture thickens, about 1 minute.  Remove from heat; stir in vanilla. Cover surface completely with plastic wrap. Cool at room temperature. Chill.

Tip: Serve over fresh fruit and berries, or you favourite cake or ice cream for a delectable after dinner dessert.

Low-Fat Breakfast Bars

Makes 8 bars

Prep Time: 10 minutes

Cook Time 35-40 minutes

  • 2 cups rolled oats
  • 1/2 cup natural bran
  • 1/4 cup wheat germ
  • 1/4 all-purpoase flour
  • 1/4 cup dried cranberries or raisins
  • 2 Tbsp sliver almonds ( optional)
  • 2 Tbsp chopped walnuts (optional)
  • 2 tsp baking soda
  • 2 tsp ground cinnamon
  • 1/2 tsp ground ginger
  • 1/2 tsp ground nutmeg
  • 1 cup unsweetened applesauce
  • 1/2 skim milk
  • 3 eggs
  • 3 Tbsp packed brown sugare

Preheat oven to 350F (180C). Combined oats, bran, wheat germ, flour, dried cranberries or raisins, almonds and walnuts (if using),baking soda, cinnamon, ginger and nutmeg in a large bowl. Whisk together applesauce, milk, eggs and brown sugar in another bowl. Pour over dry ingredients and mix just to combine. Spread into a greased 8 inch (20 cm) square baking pan , smoothing top. Bake until a toothpick inserted into the centre comes our clean, about 35-40 minutes. Let cool completely in pan on a rack before cutting into bars

Savoury Tuna Patties

Serves 4

Prep time : 20 minutes—Cook time : 20 minutes

  • 2 Large baking potatoes, cooked and mashed
  • 4 eggs
  • 2 cans (each 6oz/170g) chunk white tuna packed in water, drained
  • 2 Tbsp chopped fresh dill
  • 1 tsp grated lemon rind
  • 1 tsp Dijon mustared
  • 1/2 tsp dried chili flakes (optional)
  • 1 Tbsp water
  • 1 cup Panko or regular bread crumbs
  • 1/4 cup all purpose flour
  • cooking spray

Preheat oven to 350F (180C) Mix mashed potatoes, 3 eggs, tuna, green onions, dill, demon rind, mustard and chili flakes (if using) and blend well. Form mixture into 8 equal patties 1 1/4 to 1 1/2 inches (3-4cm) thick. Lightly whisk remaining egg with water in a shallow bowl or pie plate. Place bread crumbs in another pie plate. Lightly dust each patty with flour and dip into egg mixture, coating both sides. Place patties on a tray and spray them lightly with cooking spray. Bake patties until tops are golden, about 10 minutes. Flip patties and lightly spray with cooking spray; continue baking for about 10 minutes. Patties are done when they are heated through and coating is golden

Tip: Serve with a dollop of tartar sauce if desired.

Next Page »

Homestead Eggs
Social media & sharing icons powered by UltimatelySocial

Enjoy this blog? Please spread the word :)

  • Facebook
  • Google+