The history of Easter eggs

Doug Sherring

While these eggs are decorative, they could be used in an Easter egg hunt, hidden around the house or garden and exchanged for something more edible when found.

Naturally dyed eggs

6	Eggs (Main)
1	Salt
1	White vinegar
1	Dry mixed herbs

Chinese tea eggs

3 Tbsp	Salt
2 Tbsp	Chinese five spice
1	Star anise
1	Tea, (bag)
8	Eggs (Main)

Directions

1. Naturally dyed eggs:In a large pan, cover the eggs with water and add some white vinegar and plain salt.
2. Bring the water to the boil then reduce to a simmer. Add your natural dye materials and simmer for 20 mins or so.
3. Remove the eggs, dry on a paper towel and wipe over with vegetable oil to "polish "them.
4. For yellow, use tumeric; for red, chopped beetroot; blue, red cabbage (pre boil for 30 mins ); brown, use coffee grounds.
5. You need to be liberal with the dying material to get a good colour.
6. Chinese tea eggs:Fill a good-sized pot with water and add 3 tablespoons of salt, 2 tablespoons of Chinese five-spice powder, 1 star anise and a tea bag (any kind of plain black tea ).
7. Add 8 eggs and bring to the boil. Simmer for 3-5 minutes.
8. Remove and cool the eggs. Gently crack the egg shell all over without removing it.
9. Place the eggs back in the pan and bring back to the boil, turn down the heat and simmer for an hour or so.
10. The flavours will infuse into the eggs and when peeled, the white will have a marbled appearance.