Homestead Eggs

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

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5 drops
Lime 4 drops 24 drops

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Orange

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17 drops 3 drops

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Fuchsia

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18 drops 2 drops
Purple

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5 drops   15 drops
Spearmint 12 drops 6 drops

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2 drops

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.

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.

Homestead Eggs
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