Marble eggs for Easter

Marble eggs for Easter, painted with onion husks and greenery. Zelenka and onion are available harmless dyes, with which you can achieve excellent results.
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Recipe author

Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 50 % 2 g
Fats 50 % 2 g
Carbohydrates 0 % 0 g
14 kcal
GI: 0 / 0 / 0

Step-by-step cooking

Cooking time: 30 min
  1. Step 1:

    Step 1.

    Grind the prepared husk

  2. Step 2:

    Step 2.

    Prepare gauze pieces sized enough to wrap the egg completely.

  3. Step 3:

    Step 3.

    Put a little husk on the gauze

  4. Step 4:

    Step 4.

    Wet the eggs

  5. Step 5:

    Step 5.

    Dip into a bowl with husks and roll completely

  6. Step 6:

    Step 6.

    Put on a napkin

  7. Step 7:

    Step 7.

    Twist and tie the ends of the gauze so that the egg does not unfold during cooking

  8. Step 8:

    Step 8.

    Put the prepared eggs in a saucepan

  9. Step 9:

    Step 9.

    Pour water and add salt so that the egg does not spread if the shell bursts

  10. Step 10:

    Step 10.

    Add the green and put it on the fire. After boiling, we stand for 10-15 minutes and dip the finished eggs in cold water. Cut the gauze, peel the eggs from the onion husks and lubricate with a napkin with vegetable oil.

  11. Step 11:

    Step 11.

    That's how unusual and beautiful it is to prepare eggs for the holiday.

The eggs turn out very beautiful. Zelenka and onion are available harmless dyes, with which you can achieve excellent results. But there is one caveat: old stainless steel dishes are suitable for this process, because then you can't wash the greenery.

Caloric content of the products possible in the composition of the dish

  • Salt - 0   kcal/100g
  • Water - 0   kcal/100g
  • Fresh frozen soup greens in a package - 41   kcal/100g
  • Greenery - 41   kcal/100g
  • Chicken egg - 80   kcal/100g
  • Onion husk - 0   kcal/100g

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