Easter is just around the corner

As almost everyone knows, it is a custom and tradition here and in many other countries to dye eggs for the Easter festival.

And so it happens that every year anew on Maundy Thursday, we transform the kitchen into an Easter egg workshop. On farms, dyeing with herbs is still often done today, and we also continue this tradition. To start the big egg dyeing, you need: herbs (cress, cowslips, violets, ferns… are suitable) and if you like, carnival or rubber bands, old tights, ribbons, scissors, rubber gloves, colors, old cans.

First boil the eggs – put them in lukewarm water, add a dash of vinegar, then put the eggs in. Then let them boil for 6 minutes and quench them several times with cold water. This way fewer eggs crack and they are easier to peel later.

Then you take a pair of tights and tie them tightly on one side. Moisten the egg and “stick” the herbs onto the egg, put them into the tights, tie them tightly and put them into the dye (1-2 sachets of good dye, a dash of vinegar, hot water), leave them in as you like and then take them out with an old spoon. Open the tights with rubber gloves, take the eggs out and dab them with kitchen paper. Then you place them on an egg tray. Finally, rub them with bacon rind so that they shine beautifully.

We take the especially beautiful Easter eggs for the Easter consecration on Sunday. For the Easter season, we also make especially delicious Easter tartlets; the recipe will follow tomorrow on the Zittrauerhof Facebook page.

Have fun trying it out and have a wonderful Easter!
Your farm lady Katharina from Zittrauerhof