Easter is fast approaching and some will want to think about preparing for it. Having always imported my dyes from Austria or Germany to color my hard boiled eggs for Easter, this year it is not possible because of the global pandemic. For more natural dyes see picture below.
As I will not spend my Easter holidays with my parents in the beautiful city of Salzburg in Austria, I will have to prepare myself the traditional recipe of my father’s family which has been prepared for generations in his Silesian family.
My Cookbook: Dinner is ready!
If you are always looking for tasty, simple and inexpensive everyday recipes, you should take a look at my book “Dinner is ready!”. There you will find a wonderful selection of vegetable-rich, relatively quick-to-prepare dishes, like for example several One Pot recipes.
Over 20 new recipes that don’t (and never will) exist on my blog and QR codes for each category that lead directly to more recipes in that category.
Here is an overview of the categories in the cookbook:
- Carb-heavy side dishes
- Vegetable side dishes
- Recap of the 4 fastest dessert recipes from the blog
- Printable Shopping list and a printable weekly meal planner
So these are my father’s ‘Soleier’ which he prepares every year for Easter but also for buffets etc because the crackle is just beautiful and it gives an incomparable taste.
He cooks the eggs (even the brown ones) by putting them in cold water. See tip how to cook the perfect hard boiled egg. He takes lots of onion skins (just the dry, brown leaves) and cooks them in very, very well salted water.
Once cooked, he adds a lot of cumin and a good dose of vinegar to preserve the eggs. Then he adds the cooked eggs, of which he has slightly broken the shell, in order to have a good crackle under the shell and keeps them with the skin of the onions in a cool place for several days.
These cracks have two advantages, 1) it’s very beautiful when you peel the eggs and 2) the eggs taste like cumin and onions.
Personally I add other ingredients to my marinade once it is cooked but it is my personal taste. So I leave the skin of the onions (the dry, brown leaves), and add cumin, black pepper berries, a pinch of chili flakes, a red chilli, bay leaves, wholegrain mustard, white vinegar, fresh dill, fresh parsley and lemon zest.
Here are other natural ways to color your Easter eggs. It obviously works best with white eggs but also gives a pastel color to brown eggs. Very similar procedure to my father’s marinated eggs: cook the eggs by putting them in cold water. Cook your respective ingredients (for example for blue eggs cook red cabbage in a saucepan with water until the water has reached the desired color intensity), let cool, then add 2 tbsp of white vinegar (which helps to attach the color to the egg). When this natural dye is cold add your eggs and leave for several hours, or even days, in the color. Once the color is obtained, take out the eggs, dry them gently with paper towel and grease them with oil to make them shine.
For more ideas on how to prepare Easter at home see here.
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