Bottom three eggs are onion dyed with their shells on.
It's Easter, time for eggs in all their forms, chocolate amongst them. On Sunday I'm hosting an underground brunch with Easter Egg hunt.
Hot cross buns
Baked eggs with truffle salt
A grown up chocolate dessert
Book here £25
I've been playing about with eggs, that pagan symbol for spring, dying them different ways. Michel Roux's book 'Eggs' is a great resource. In China tea eggs are a popular street snack: you boil eggs, then lightly crack the shells and simmer them in tea with a little salt for an hour. Once the shells are off, the white eggs have a tinted tea marbled surface. You can also do this with food colouring, soy sauce or orange juice to obtain different colours.
I also dyed eggs with soaked onion skins which stains the shells; in Russia they do this with herbs.
Here is a link to the method.
I made hot cross buns from Gin and Crumpets recipe, except I substituted mixed peel and dried fruit for raisins. Another tweak to her recipe: I piped on the crosses rather than spooned them. Leave the cross dough to set for a while, it will give a stronger line. I also thought 'why stick to crosses?' and did some with symbols for Anarchy, Venus and the peace sign.
Have fun this Easter...
I'm storing eggs with vanilla for Sunday, which will penetrate through the shells just as truffles do.