6 fresh eggs

Who says Easter, says colored Easter eggs ;-)
And what better way than to use nature to do it? 

For 6 eggs, the pack contains :

6 red onions peelings. The more peels, the better the color.

6 eggs

In addition, you will need: 

stickers (which you no longer care about)

a saucepan

leaves from the garden (oak, nettle, flat parsley...)

2 tablespoons of vinegar

thread (or rubber band)

1-2 tbsp. salt

Preparation:

1. Put peelings in a saucepan, cover with cold water and add 2 tablespoons of vinegar. Bring to a boil.
2. Lower the heat and cook for at least 30-45 minutes. The longer you cook the peels, the more intense your dye will be.
3. Let cool (you can let the peels steep for a few hours or overnight).
4. Strain (if you want a more uniform color) or leave the peels in for a more intense color.
5. Take the eggs out of the fridge so that they are at room temperature. Wash them thoroughly.
6. Cut sticky pieces to the size of the eggs.
7. Use leaves from the garden (e.g. oak, flat parsley, nettle,...)
8. Place a leaf on an egg. Close it with a piece of sticky tape. The leaf must "stick" to the egg. Close the sticker with the thread.
9. To color the egg: add 1-2 teaspoons of salt to the dye and then place the eggs (with or without decorations) in the dye. They must be completely immersed.
10. Then bring to a boil and cook for 7-10 minutes (maximum 15 minutes). You can also leave them in the dye so that the color becomes more intense. 

They are beautiful!

The MagicTip: you can color the eggs with other natural dyes (it is better if the eggs are white) using : saffron or turmeric, lemon, orange, nettle, spinach, red cabbage, beet juice... You will get yellow, green, blue or pink ;-)

h4. Dessert with eggs and milk ,100% « Genevois » ! # 1. Preheat the oven at 180°, boil 1 liter of milk with 100g of sugar. # 2. The caramel : 100g of sugar in a heavy bottom saucepan, allow to melt slowly without stirring. # 3. Beat 6 eggs. Pour the warm milk over the mixture, whisking with energy. Add lemon zest if you wish. # 4. Place the mixture into a caramelized baking dish (or small ramekins).Cook in the oven in a water bath for about 30 to 40 minutes. Check and verify the cooking with the tip of a knife. # 5. Allow to cool, and place in the refrigerator. h5. A special treat !

h4. An easily prepared light meal ! Prepared with eggs GRTA from the « Ferme du Lignon » and freshly grated Gruyère cheese by the « Fromagerie Bruand ». # 1. Preheat the oven at 180°. # 2. Melt 30g. of butter in a pan and add 30g. of flour. Stir vigorously until the butter is completely absorbed. Pour 3 dl. of milk whilst continuing to whisk. When the mixture begins to thicken and to have the texture of bechamel, remove the pan from the fire. # 3. In the cooled pan add 4 egg yokes one by one, stirring constantly. # 4. Beat separetely the egg whites until very firm, then incorporate them delicately into your preparation. # 5. Line the soufflé dish (or smaller ones) with butter and flour and fill up to half. # 6. Place into the oven for 25 minutes. When the soufflé has risen slightly above the dish, serve without delay. Enjoy this treat. Note : the flour is not included in the pack, but available on the website. For example serve with a salad.

A festive dessert!

Ingredients for 8 persons:

500 ml clementine juice

The juice of a lemon

180 gr of sugar

100 ml of water

1 egg white

Preparation :

First, prepare the syrup: pour the water and sugar into a saucepan and mix with a wooden spoon. Boil the mixture for about one minute. Remove from the heat and leave to cool.

Extract the juice from the clementines and lemon.

Then stir the clementine juice and lemon juice into the syrup, mixing well.

Beat the egg white until stiff and fold it into the mixture. The mixture is not homogeneous? It doesn't matter, it will become homogeneous in the ice-cream maker. Place the mixture in the ice-cream maker and allow it to swirl until the sorbet is formed.

Pour into nice individual silicone moulds or into a plastic box.

Place in the freezer.

It's ready to use!

The MagicAstuce: this sweet sorbet can be served with a liqueur. Or accompanied by delicious home-made Christmas biscuits!