This post was originally published in 2014, but we still dye our eggs the same way – with whatever we can find in the kitchen!
My title is a play on Sarah’s morning post. While I also used kitchen ingredients for my dyeing (purple cabbage, purple onion skins, turmeric), you’ll see that somehow the whole process ending up being a lot less pretty and a lot more crazy. BUT! I think I learned a few things that will improve the process next year and may help you too.
This was originally published in 2014, but we still dye our eggs the same way – with whatever we can find in the kitchen!
Have you ever used veggies and spices to dye eggs? It’s a lot easier than I thought and the results are terrific! I love the muted colors (although you can achieve brighter ones too) and knowing I created the dye from scratch. I rummaged around in my cupboards and used ingredients that I had on hand. This post gives you the details of five different dyes, but there are many more options to explore. Check back this afternoon when Katie shares some brilliant blue results. Once you get the hang of it, there is no need to use a recipe, experiment and have fun!
Hey there! With Easter only days away, we wanted to remind you of a fun, easy, and most importantly, natural way to dye eggs. This time last year, Katie and I decided to experiment with common kitchen ingredients to make our dyes. Here are Katie’s eggs using purple onion skins, tumeric and purple cabbage. For eggs dyed with coffee, cherries, cumin, paprika, and brown onion skins follow my instructions. Other than your dye ingredient, you’ll just need some water and vinegar, but as you’ll see in Katie’s post, you can also use a few drops of vegetable oil to make your eggs shine.
This is a great project to do with kids, because you can turn them into scientists ~ they’ll see these foods in new ways and may even want to experiment with dyes from other foods and plants (you may want to start with just a couple of the foods on that list, and then do some guided exploring to have them test out the other foods).
Let us know how it goes!
I hope this post finds you well and just in time for the weekend. Why? Because big breakfasts are what my weekends are all about and precisely where these Potato Patties With Egg and Asparagus were born. I rarely eat any breakfast during the week. I’m not sure when that happened, but it did and I know, it’s not a great routine to get into, but so it goes. Let’s forget about Monday through Friday and focus on the weekend, which is when you’ll be making this eggy, garlicky, asparagussy (<quite proud of that made up word) goodness. There’s something about layering food that makes it taste that much better to me. I like grabbing a little of everything in each yummy bite. I know I could do that if these three ingredients were all sitting side-by-side on the plate, but it just takes the fun out of all of it. I want everything snuggled together ready to be devoured in under a minute’s time. This potato, egg and asparagus breakfast is extremely simple. If you haven’t ever cooked a thing, try making this. Everyone can make eggs, right? Can you use a spatula? Do you know how to shake a salt shaker? Sweeeeet! That means you can also impress your family with this super tasty take on breakfast.
We want to break down these internet barriers and invite you into our lives and we’re hoping you’ll do the same. You are welcome to share your a bit of your week or day in the comments, or if they’re better represented by a photo, tag us on instagram @liveseasoned
Actually Katie isn’t here, I think she’s off being a mom somewhere. Who knows, maybe she went into labor early?! JUST KIDDING. Don’t get excited
I had an awesome week space cadets! I’m feeling a little zapped right now so I’ll let these photos tell most of the story 🙂 Above you can see my haandy work. Which is your favorite color? I think mine is fog or celadon. Starting from the bottom: pollen, celadon, lake, white, clementine, robins’ egg, coral, fog, sand, sea foam and white again.
Catahoula_Cash and I went on a hike every day this week! We even went some place totally new. We hiked along the Haw River and Cash even took his first dip of the season. I was a little bit worried that he would try to jump into the river, which is high right now, but he’s a smart pup. Instead he rolled around in a stream and hopped into a pond!
I also found a family-owned dairy farm on the way home from the pottery studio. I bought a dozen eggs for $3. Major breakfast plans this weekend!
If you’re looking to shake up your breakfast menu, try this sweet potato skillet. It’s a quick and hardy dish with the perfect amount of spice. The eggs are a great source of protein and the sweet potatoes add lots of fiber and potassium to the dish. What’s my favorite aspect of this recipe? The lack of dirty dishes. Since you cook and eat out of the skillet, clean up is easy peasy.
- Splash of olive oil (or coconut oil)
- 1 medium sweet potato
- 1 clove of garlic
- ½ an onion
- 1 small sweet pepper
- few sprigs of cilantro
- 2 eggs
- ½ teaspoon cumin
- ½ teaspoon cayenne pepper
- shake of red pepper flakes
- salt and pepper to taste
- Finely chop half an onion, the pepper and a clove of garlic. Over medium-low heat, add a splash of olive oil to a small skillet. Add the chopped onion, pepper and garlic. Sprinkle a pinch of salt over the onion mixture.
- Wash, peel and julienne (or grate) the sweet potato while the onion mixture is sautéing.
- Stir in the grated sweet potato and turn up the heat to medium.
- Finely chop the cilantro and add it to the sweet potato mixture along with the cumin, cayenne and red pepper flakes.
- Stir every so often until the sweet potato begins to soften. About seven to ten minutes.
- Place a rack at the top of the oven and turn on the broiler.
- Make a heart shape in the middle of your skillet and crack two eggs into it. Sprinkle a little salt and pepper over the raw eggs.
- Place your skillet in the oven, under the broiler, to lightly cook the eggs. Anywhere from 2-5 minutes depending on your preference. I broiled my skillet for only two minutes because I like my eggs runny. (Katie here ~ what? you like your eggs runny? I’m not sure if we can be sisters anymore!)
If you’re serving it with toast you can put the slices under the broiler too. I ate my skillet with an expensive ($8!), but delicious gluten-free loaf from the Saturday Farmers’ Market. I’m not allergic to gluten, but the loaves at Imagine That Gluten Free looked so delicious that I had to give them a try. It was a cold and windy (read absolutely freezing) Saturday and I was wandering around near closing time so the vendor even gave me a baguette ($6) for free! That combination of friendliness and deliciousness will keep me coming back for more. I wish I had a photo of the baguette. It seriously looked like a piece of art. My guy and I scarfed it down that day. Stay tuned via Instagram and I’ll snap a picture of the beautiful baguettes this Saturday.
I hope you enjoyed this simple yet filling recipe. The heart makes me smile every time I serve this up. Do you ever play with your food? Morph your pancakes into any fun shapes lately? If so, snap a picture, share it on instagram #foodart and tag us! I’m off to make dinosaur pancakes and heart-shaped donuts!
*I highly recommend buying a julienne peeler. It basically transforms any veggie into a noodle. It’s my new favorite toy.