Naturally Colored Easter Eggs


It’s Easter again!

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This time of the year when nature wakes up from a long slumber bringing back out all the buds it tucked away inside its tough brown coat from the harsh winter. Trees may look dead, frail and leafless, but they’re busy working in silence, to shine with the most magical season of the year.

After a period of hibernation, work was being done silently.

In the past couple of months, I went back to my 5m² kitchen with a fire to cook something. In the meantime I cooked a new identity, a blossoming one that reflects my constant passion for food and nature.

In the new identity, my aim was to shift the focus from the “cook in” part to the more distinguishing element “5m²”. Edges and saggy parts were scraped and polished to reveal a sharper word-mark. Letters were crammed and oddly spaced to reflect the size and oddity of working in a small kitchen. The slanted cut creates a sense of sharpness and a recurring visual element in the word-mark throughout the design components.

The colors chosen are mild red and turquoise. Red for my appetite for food and turquoise for my constant appeal to nature. The mild, slightly pastel tones still have a freshness that shows my personality in liveliness and calmness.

Artboard 3.png

Read more about the process on my Behance profile:
https://www.behance.net/…/…/Cookin5m-Food-Blog-Brand-Lifting

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Back to Easter!

What a lovely week this is. Nature is in full bloom with blossoms and daisies everywhere. Scents of stone fruit blossoms, after-rain soil, and greens fill the space under the indefinite blue sky.

A BED OF DAISIES

A post shared by Hisham Assaad | Food Blogger (@hisham_ad) on

In my not-so-green neighborhood, the scents are different. It is the scent of orange blossom infusing into warm butter and semolina. The scent of dates, sweet pistachios and walnuts mixes ready to be stuffed into maamoul. The savory scent of turmeric and mahlab dough baking with loads of good olive oil to become kaak asfar. These are the scents wafting with the conversations and gossiping at the public bakeries. Fun time.

Easter Sunday is coming up and we all look for ways to decorate eggs. Mom has always used onion skins and yellow daises to get a sepia color. I played around and tried to get another color. I reduced onion skins to get a dark sepia and red cabbage for a beautiful blue colors. All you have to do is boil those ingredients to extract the colors, add vinegar as the water cool and soak the eggs for as long as 24 hours to get a deep rich color.

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I read that spinach is used for green and beetroot is used for pink color but I haven’t tried them yet.

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tiny-Easter eggs natural color - cookin5m2 -9897Naturally Colored Easter Eggs

Ingredients

  • 4 cups roughly chopped red cabbage
  • Skins of 4 brown onions
  • 8 tbsp white vinegar
  • 10 white eggs

Procedure

  • Put the ingredients separately in a pot and cover with water.
  • Simmer for 40 minutes then drain
  • Add 4 tbsp vinegar in each bowl of color and cool
  • Boil the eggs to your liking then carefully lower into the bowl of color making sure they’re fully submerged
  • Soak from 1 hour to 24 hours to reach your desired color
  • Remove from the bowl and let it air-dry untouched
  • Variations:
    – To get the smudged effect, smudge the cool boiled eggs with bits of butter before soaking in color then wash.
    – Tape parts of the egg before soaking to get a desired effect
    – Stick a leaf of any shape to the egg, tie it in a stocking before soaking to get the leaf imprint in white

Find more Easter Recipes by Cookin5m² here 

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