In the past, I’ve had a difficult time choosing my favorite holiday. There’s no doubt that Christmas brings magic and excitement like no other time. Yet today, I reminice on the many wonderful Easter memories (egg rolling in the sand dunes, trying to stay up way later than one should with my cousins to be the first at the Annual Gunnison Easter Egg hunt and then being so tired that we slept in, holding the baby lambs at Grandpa Jack’s, coloring & decorating eggs, Easter Dresses…) that have made it such a special holiday.
Reflecting on the real birth of Christ (April 6th), many Church anniversaries and special visits on this day, the builder’s birthday (also on the 6th), the coming of Spring, the Passover, Palm Sunday, Good Friday, Christ’s Atonement (Elder Holland’s latest talk on the Atonement), and of course the Resurrection: the greatest gift to mankind…all of these wonderful moments and events make up the Easter Season. Today I commit to give the Easter Season as much attention as the Christmas Season. I want it to be a special time for the kiddos…for them to learn all the beauties that come with this special time.
Does this mean we’ll be rolling and painting eggs for the next 6 months? Not sure. 🙂 But I hope to make the most of this glorious Season!
The dancer and I began reading A Real Little Bunny: A Sequel to The Velveteen Rabbitby Jennifer Greenway last week. Is The Velveteen Rabbit as cherished in your home as it was in ours growing up? The whole idea of being so special to another person that one can truly become Real…(definitely a great Atonement metaphor)… There is much meaning to receive as the tale is read over and over. The Sequel revisits the magic, draws a picture of a real rabbit, alone and reflecting his previous life in the nursery. Soon he meets his replacement and wants to share the realness with someone else. Truly, a delightful story.
12 jumbo eggs
1 1/2 tablespoons of black tea leaves
8 cups of water
1 1/2 teaspoons salt* Optional: 1 teaspoon of spices or herbs of choice may be added for flavor.
Place eggs in a large pan covered with water. Bring water to a gentle boil. Boil for 10 to 12 minutes.
When the eggs are cooked, gently lift the eggs out of the pan and place them under cold running water for 2 minutes.
When eggs are cold, gently crack the eggshells all over by rolling them on a paper towel. NOTE: Do not allow the shells to detach from the eggs.
In a large pan, add black tea leaves, water, and salt. Place the cooked eggs into the pan. NOTE: If needed, add additional water to cover them. Bring water slowly to a boil; then cover the pan, turn off the heat, and allow the eggs to simmer for one hour.
Remove from heat and let the eggs cool in the liquid. When cool, drain and wrap the eggs in plastic wrap or a sealed plastic bag. Store in refrigerator.
Remove the shells just prior to serving. Eggs will have a marbleized appearance.
Serving suggestions: Slice in half, remove yolk and use as cups for deviled eggs, chicken, tuna, seafood, and chopped salads.
Makes 12 marbleized eggs.
I’m soo excited to try these! Have any of you egg dyed with tea before? What are your favorite egg coloring techniques?