Monday, 9 April 2012

Dan and Caitie's Eggcellent Sunday

Just in time for Easter to be over I bring you a tutorial on how to decorate Easter eggs--Swiss style!

Ever since thoughts of the Easter long weekend started buzzing around in Dan's head, he has been very insistent that we are going to decorate eggs. Specifically he wanted to show me how to decorate eggs the way he used to when he was a little boy and he, his mom, brother, and grandmother would sit around the kitchen table for a full day stocking up on eggs to have on hand for when company came over. Because I'm lazy I'm not going to search through the archives, but last year I did report on the phenomenon that is egg-cracking. The point is you have a basket of hardboiled eggs ready and waiting for your Easter company and guests, and the pass-time is for two people to bash their eggs together and see who has the strongest egg before peeling the egg, covering it in mayo, and gobbling down two or seven.

Sometimes you just have to roll with it.

Without further ado, here is how you decorate Swiss-style Easter eggs.

Step One:

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You need eggs.


Step Two:
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Go outside and collect different leaves and grasses.

Step Three:
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You need to find a manly-man to cut up stockings and carefully tie them up into little pouches. This is a job not suited to someone who lacks the patience for precision.

Step Four:
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Gently place a leaf around one of your eggs, place it in a stocking pouch and then tightly wind up the open end and have your eggcellent buddy tie up the pouch.

Step Five:
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Repeat until all eggs are finished.

Step Six:
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Put a pot of water on, dump in a lot of dried onion peels, bring to a boil.

(They sell bags of onion peels here at Easter and I was so confused why until Dan bought them for this purpose.)

Step Seven:
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Submerge the eggs into the water and boil for fifteen minutes for perfectly golden-cooked yolks.

Step 8:
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Be too busy cramming your mouth with a freshly-baked cinnamon bun to take a picture of Step 8.

But the gist of Step 8 is this: once your fifteen minutes are up, scoop out the eggs, cut away the nylon, brush off the leaves, take eggs outside to cool SINCE IT'S SNOWING.

Also, be very careful not to spill the onion water on any porous surfaces because that water stains like you wouldn't believe.

Step Nine:
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Bring your cooled eggs inside, dab some olive oil on a paper towel and rub the eggs all over to shine them up, then neatly arrange your very cool eggs in an Easter basket.

Step 10:

Watch Game of Thrones and have egg cracking competitions.

6 comments:

Ais said...

That's kind of a cool tradition hey? And the eggs look really pretty!

Dad and Mom said...

That is 'eggcellent' Cait! From making great watches and clocks, to chocolate, to the timed to-the- minute transportation system; add innovative ways to make Easter eggs! What will the Swiss come up with next? That's a really cool tradition. Now, we've got to go out and see if we can find a bag of onion skins in the store :-) Can you imagine the look on a Canadian store clerks face if we asked where the onion skins were, then told them what we wanted them for? Hope you and Dan had a great Easter and hopefully had a bit of Swiss Easter chocolate for us.

T said...

Those eggs are awesome! I was really wanting to decorate eggs this year too, but we didn't get around to it. I'm determined I will find a way to decorate eggs next year, maybe even Swiss style!

Also, I love Game of Thrones :)

Meg said...

Wow, those eggs look so awesome Cait!!! I want to make all my hard boiled eggs like that now! I'm very impressed.

Anonymous said...

Those eggs are gorgeous! Good Job!!
Jana

Caitie said...

Thanks everyone! They're really fun to make, and I suspect that using coloured water like we're used to in Canada would work exactly the same!