Egg bleaching is the first stage of coloring eggs in white wine. You can whiten the eggs regardless of which way you choose to decorate. The whitening process is very simple. I wrote about it several times, but let's establish the material. It is important to know that there is no need to pour a large amount of vinegar. A larger amount of vinegar does not mean that the effect will be better.
I whiten eggs by using about 10 dl of vinegar for about 1 eggs. Pour cold water over the eggs from the refrigerator, add vinegar and 1 tablespoon of salt. Cook them in the usual way. Since eggs need to be boiled in white wine to get the desired effect, when I whiten them, I boil them for about two minutes. I rub the cooled eggs, wash them, put them back in the pot and pour lukewarm wine over them. (It is important that the eggs and wine are at approximately the same temperature.)
Easter eggs dyed in white wine (or black) have a pearly sheen. You can combine white and red wine - you will get a lighter purple shade.
You can add food coloring (cake coloring) to white wine to give it a different color. For 1/2 l of white wine, 1 sachet of food coloring (3g) will be enough. Pour the whitened eggs with the wine in which you dissolved the dye and cook them for 10-15 minutes. Leave them to cool in the wine. Take them out and let them dry. Bleached eggs cooked in white wine take on a pearlescent sheen when dried.
Your Easter eggs are now ready to be decorated (if desired).
And the shell, it cracks "perfectly" when the egg falls out of your hand. Patterns - they created themselves.
My first post on this topic (and also the most requested) is here HERE.
Christina Gaspar
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