This year, I tried to decide my hand at modern Easter eggs. Traditionally, we have been in the PAAS egg-dying camp. My kids love putting in the color tablets and watching them fizz in a little white vinegar. But, let’s face it, there is not any real challenge in that. Inspired by an episode of “The Kitchen,” that I stumbled upon last weekend on the Food Network, I decided to try to make marbelized Easter eggs.
According to the recipes I could find on the internet, all you need is whipped topping (like Cool Whip), white vinegar, and gel food coloring. Luckily I had the eggs, vinegar and food coloring – all I needed was a little whipped topping.
After hard boiling the eggs, you need to cool them, place them in a bowl and cover them with white vinegar (this helps the color adhere).
The first step is putting the whipped topping into a glass dish and dolloping the gel color around. I decided to make half of my eggs pink and purple and the other half orange and blue, so I needed two dishes.
After adding the dye, you want to cut it into the topping with two knifes. The goal is to create a swirling effect; you do not want to actually blend the colors together.
Next you add the eggs. Then you cover the eggs completely and put the whole thing in the refrigerator for 12-24 hours.
When you take them out simply wipe off the topping and, viola, beautiful modern Eastern eggs.
