Acadian Dyed Eggs Recipe
Yield: 1 ServingsRecipe by luhu.jp
Ingredients:
Eggs,
Dry brown outer skin of,
Egg piercer or needle,
-onions,
Clover or small fern leaves,
Cold water,
Stockings,
Directions:
Gently punch a tiny hole in large end of eggs; let eggs drain. Dampen egg
shells with water, and press clover or fern leaves face down on shell. Cut
stockings in pieces large enough to cover eggs. While holding leaves in
place, stretch and wrap a stocking piece around each egg; twist lightly and
tie securely with a thread or string.
Place eggs and onion skins in cold water in a large pan; gradually heat to
boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.
Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a
pattern of clover or fern leaves.
~Louisiana Farm Bureau Womens Committee
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany
Hall-Graham
Source from luhu.jp
shells with water, and press clover or fern leaves face down on shell. Cut
stockings in pieces large enough to cover eggs. While holding leaves in
place, stretch and wrap a stocking piece around each egg; twist lightly and
tie securely with a thread or string.
Place eggs and onion skins in cold water in a large pan; gradually heat to
boiling. Reduce to low heat and simmer 30 minutes. Remove eggs; let cool.
Cut stocking from eggs; remove leaves. Eggs will be rosy brown with a
pattern of clover or fern leaves.
~Louisiana Farm Bureau Womens Committee
from Foods a la Louisiane by Louisiana Farm Bureau Women typed by Tiffany
Hall-Graham
Source from luhu.jp