Wednesday, April 11, 2012

Easter Eggs at Pesach

Because it's all about blending cultures, isn't it?

This year we made some very pretty onion skin eggs. I started with a few plain white eggs, then wrapped them in red and yellow onion skins, with a few little leaves thrown in for good measure. I tied them tightly with rubber bands. I boiled them just like normal hard cooked eggs. The water turned dark purple from the red skins and the result was beautiful, all-natural tie-died Easter Eggs.

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