Tag Archives: egg

Easter Egg Tree 2016

It’s the season.. daffodils, cherry blossoms, puddle jumping and Easter Egg fun!

Want to make an Easter tree? It’s a fun project especially for older kids and the result is pretty stunning. Preparing the eggs takes quite a bit of time and effort (you will actually empty egg out of the shell through a small opening by blowing through a small hole on the opposite side of the shell), but the good news is that if you are careful, these eggs can last for years and be used on your tree again and again!

Check out our Easter “science” project from last year here – naturally dyed eggs!
And from two years ago, our Easter Tree here.

Ready to get started? See instructions captioned in each photo.

Here’s what you’ll need:

  • Fresh white eggs
  • Something sharp (like a large yarn needle) to make small holes in the shell with
  • Small sticks (toothpicks or bamboo skewers broken into 3/4″ length
  • Sewing thread
  • Food color/egg dye, vinegar, hot water
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Use fresh white eggs


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1) Hold the egg firmly in one hand and using a large sharp pointy tool (I used a large yarn needle) tap the “north” or “south” end of the egg – like a bird might chip away at something, or think of a woodpecker in a tree! 2) You’ll tap firmly ~10 times and a small hole will form. Make it bigger by continuing to tap and clear some shell away. The bigger the hole, the easier to get the egg out, but you don’t want it too big. About 1/4″ or less should do. 3) flip the egg upside down and now start chipping a hole on the opposite side (this hole can be smaller). 4) Once you have two holes, insert needle about an inch into the egg to pierce the yolk (this will make getting the egg out of the shell easier). 5) You will now blow a thin stream of air into one of the holes (smaller one) and gravity should pull the egg out the other end. 6) Pour some water into hole and rinse by repeating step above.



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You’ll have plenty of egg yolks and whites – save for an omelet or cake!


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Let eggs air dry before dipping in dye

Ave and Anders helped with the dye process – using bamboo skewers to turn the eggs (hollow eggs float!). They loved comparing colors and watching the eggs turn deeper shades.

Note that you can get standard food coloring from the grocery store (e.g. McCormick makes a small box of four bottles: red, yellow, green, blue) and following the instructions we made some pretty cool mix & match colors.. sunset orange, jungle green, raspberry, etc. Other than dye, you’ll need vinegar and hot water.

While the eggs dry, fasten a piece of sewing thread to a small stick (e.g. broken toothpick or bamboo skewer), drop this into the egg so that the stick flips to the horizontal and becomes an ‘anchor’ from which the string is attached. Now the egg is ready to be decorated further and/or hung. Ave put colored feathers into each egg and was in charge of hanging. And yes, every step of the way there is risk of the eggshells breaking – they are eggshells after all – but make a bunch and have fun!

Beautiful, right? 🙂

Have fun! 🙂


Paleo(ish) Strawberry Cupcakes

Gluten free, grain free, high protein strawberry cupcakes? Yes! Yum! The kids had fun eating these. Whipped cream and fresh strawberries on top optional, but highly recommended! 🙂

Blog paleo strawberry cupcake


  • ½ cup coconut flour
  • 1 tablespoon arrowroot powder (I used tapioca powder since I did not have this ingredient.. arrowroot powder is used as a thickening agent)
  • <¼ teaspoon celtic sea salt (optional)
  • ½ teaspoon baking soda
  • 4 large eggs
  • ½ cup agave nectar or honey (I used 1/4 cup, and these were plenty sweet)
  • 1 tablespoon vanilla extract
  • ½ cup finely chopped fresh strawberries
  • Whipped cream and more strawberries for topping


  • Preheat the oven to 350°F. Line 8 muffin cups with paper liners (or 12 mini muffin cups).
  • In a large bowl, combine the coconut flour, arrowroot powder, salt, and baking soda. In a medium bowl, whisk together the eggs, agave nectar, and vanilla extract. Blend the wet ingredients into the coconut flour mixture with a handheld mixer until thoroughly combined, then fold in the strawberries.
  • Scoop cup of batter into each prepared muffin cup.
  • Bake for 20 to 25 minutes, until a toothpick inserted into the center of a cupcake comes out with just a few moist crumbs attached. Let the cupcakes cool in the pan for 1 hour.

Thanks once again –  ElanasPantry!


Savory Mushroom Quiche

I can’t believe it’s September already, but it’s been a beautiful summer! There’s a late summer chill in the air here in Seattle and the days are getting noticeably shorter. We had our first big wind/rain storm of the season last weekend.. there were uprooted trees and felled branches all over and many people lost power for a day or more. It sure makes you appreciate having light and heat at the flip of a switch! It was a little hard to explain to my two year old why we couldn’t make toast or pancakes but my almost five year old thought it was very fun to eat frozen bread with butter and jam! Anyway, here’s a great fall dish – mushroom quiche! I took my classic Quick Quiche recipe added a step (I promise it’s worth it!) and voila – lovely seasonal fall quiche!

Blog mushroom quiche


I buy gluten free crusts in packages of two, so usually make two quiches at a time. One for now and one to freeze! So this recipe is for two quiches.

  • 2 pie crusts (wheat or there are many gluten free options out there)
  • 4 eggs
  • 1 3/4 cups milk (2%, whole, or half & half.. your choice)
  • dash of salt and white pepper
  • 1/4 tsp nutmeg


  • 2 cups shredded swiss cheese (divided)
  • 1 Tbsp. butter
  • 1/2 cup thinly sliced onion
  • 1 1/2 cup sliced fresh mushrooms
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1/2 tsp thyme (dried) or 1 tsp fresh chopped thyme
  • 1 Tbsp dry sherry


  • Preheat oven to 375 degrees
  • In a large pan, saute onion in butter over medium heat for 5 minutes
  • Add mushrooms and seasonings and saute for another 5 minutes (when done, onions should be transparent and golden brown, mushrooms tender and shrunken and liquid should be evaporated)
  • Stir in sherry and remove from heat
  • Make your quiche custard now by beating eggs until frothy, then adding seasoning and milk
  • Now you are ready to assemble and bake: first put 1/2 cup cheese in bottom of each crust, then add the mushroom/onion filling evenly, top this with the remaining 1/2 cup of cheese, and then divide and pour the custard mixture into each filled crust
  • Bake for 40-45 minutes (crust should be golden brown, filling browned and firm to touch)
  • Cool a bit and serve!


Classic Deviled Eggs

Do you love deviled eggs? This is a classic recipe – a bit art and a bit science – but with the promise of a super delicious appetizer!

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  • Eggs
  • Mayonnaise
  • Chives, chopped
  • Parsley, for garnish
  • Paprika, for garnish


  • Bring pot with eggs and water to a boil and then simmer eggs for about 15 minutes
  • Peel under cool water
  • Cut each egg in half and remove the yolks into a separate bowl
  • Stir in mayonnaise until desired color and consistency is reached (this is the art part.. you’ll need to try your way forward)
  • Stir in chopped chives
  • Scoop yolks back into egg-whites and top with chopped parsley and a dusting of paprika
  • Refrigerate until ready to serve
  • Enjoy!


Potato Egg Baskets

Potatoes, eggs, prosciutto and some herbs all in one! These are a very pretty addition to a breakfast or brunch spread, or keep in the freezer for a great protein snack!

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  • 1 1/2 pounds Yukon gold potatoes, peeled and grated (super fast – run potatoes through your food processor with grater blade)
  • 2 tablespoons unsalted butter, melted
  • 1/2 cup grated Parmesan cheese, divided
  • 12 eggs
  • 3 slices prosciutto, chopped
  • 2 tablespoons freshly chopped chives
  • 1 tablespoon freshly chopped parsley
  • Salt and pepper, to taste
  • Cayenne pepper, to taste (optional)


  • Preheat oven to 425° F. Lightly grease a 12-cup muffin tin.
  • Combine potatoes, butter, 1/4 cup cheese, salt and pepper in a bowl. Divide potato mixture evenly among prepared muffin tin and gently press to form a thin layer on the bottom and sides of each cup.
  • Bake until just golden brown, 15 to 18 minutes. Remove from the oven and reduce the temperature to 350° F.
  • Gently crack 1 egg into each potato basket. Sprinkle with prosciutto, chives and parsley.
 Top each egg with remaining cheese.
  • Return to the oven and bake until eggs are set, 10 to 13 minutes. Sprinkle with cayenne pepper before serving.

Thanks PCC Natural Markets!


Lemon Pudding Parfait

Lemon Pudding Parfait anyone? Protein rich and paleo! Top with some chilled whipped cream for some not so paleo but oh so delicious goodness!

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  • 12 egg yolks
  • ¼ cup agave nectar or honey
  • pinch celtic sea salt
  • ¼ cup lemon juice
  • ½ cup heavy cream or use a can of whipped cream to top the pudding – this will give a little extra sweetener (if you so desire) and is a little time saver! You could also drizzle with some coconut milk for a great dairy free option.


  • Place egg yolks, agave, and salt in a medium sauce pan
  • While heating over very low flame, whip with a hand blender for 6-8 minutes, then whip in lemon juice
  • Chill for a half an hour
  • If pudding separates, whip with hand blender for 1-2 minutes, until fluffy again
  • Whip cream in a separate bowl
  • Serve in small glasses, alternating layers of pudding and whipped cream
  • Garnish with berries

Serves 4

Thanks Elana’s Pantry! http://elanaspantry.com/lemon-pudding-parfait/


Crème Brulee

Crème Brulee! This is one of my all time favorite desserts. Chilled creamy custard is topped by a hard crunchy sugar crust. Serve with some fresh berries and garnish with mint. Yes – there are a lot of steps, but it’s SO worth it. I’ve made this three times now, and this recipe has not failed me yet!

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  • 4 cups chilled heavy cream
  • 1/2 cup sugar
  • pinch salt
  • 1 vanilla bean, split in half lengthwise and seeds scraped out
  • 12 large egg yolks
  • 8-12 tsps turbinado or demerara sugar (these are coarser sugars, but you can certainly use regular granulated sugar)


  • Set oven to 300 degrees and set a pot of water to boil over high heat.
  • Combine 2 cups of the cream, sugar and salt in saucepan
  • Add vanilla seeds including the pod and bring mixture to a boil over medium heat, stirring frequently to ensure sugar dissolves
  • Remove from heat and let steep for 15 minutes to infuse flavors
  • Place kitchen towel in bottom of large baking dish or roasting pan and arrange eight 4 or 5 oz ramekins on towel.
  • After vanilla has steeped, stir in remaining 2 cups cream to cool mixture.
  • Whisk egg yolks in a large bowl and whisk in about 1 cup of the cream mixture, repeat with cups of the cream mixture until all evenly combined
  • Strain through a fine mesh strainer into a pitcher or clean bowl (discard solids from strainer)
  • Pour or ladle mixture into ramekins
  • Now pour the boiling water into the dish holding the ramekins – taking care not to splash water into the ramekins and cream mixture – until water is about 2/3 of the way up the outside of ramekins
  • Bake about 30-35 until the centers of custards are just barely set – an instant read thermometer should register 170-175 degrees at this point
  • Transfer to a wire rack and cool at room temperature for 2 hours
  • Once cool, cover tightly with plastic wrap and refrigerate until cold, 4 hours or up to 4 days.
  • Uncover when ready to serve – remove any condensation that may have formed with a paper towel – and sprinkle each dish with 1 tsp sugar. Shake a little to distribute sugar evenly on top of custard.
  • Ignite torch and caramelize the sugar.
  • Ready to serve or return to refrigerator for no more than 45 minutes
  • Garnish with fresh berries


Scandinavian Shrimp Pie

Scandinavian shrimp pie – a delicate blend of flavors – eggs with cream cheese, chopped fresh dill, and a golden toasted cheese topping!

Blog scandiavian shrimp pie


  • 1 frozen pie shell (I use a gluten free version)
  • 1 1/2 cups cooked shrimp (I get small salted frozen shrimp)
  • 1/4 cup (2 oz) cream cheese, softened
  • 3 eggs
  • 1 cup milk
  • 1/2 cheese (mozzarella, parmesan, Havarti or fontina work well)
  • 2 Tbsp chopped fresh dill


  • Beat eggs, add cream cheese and milk and beat until well blended
  • Put shrimp in pie shell, sprinkle with dill and pour egg/milk mixture over
  • Top with cheese
  • Bake at 375 for ~50 minutes or until knife inserted in middle comes out clean


Egglets with spinach & bacon

Good morning! These egg muffins are gluten-free and dairy free! They make a great protein snack as well.

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  • 6 eggs
  • 1 package of bacon – or 6 strips each cut in half to make 12 short strips (optional)
  • 1/2 onion, chopped
  • 10 oz spinach, from frozen or freshly steamed
  • 1 large Roma tomato, diced (or a handful of sundried tomatoes, diced)
  • 2 Tbsp fresh parsley, finely chopped (I used dried parsley as a substitute)
  • 2 Tbsp chia seeds, soaked for a few minutes in water
  • sea salt and pepper to taste


  • Oven to 350*
  • Beat eggs with some water and add remaining ingredients, mixing well to combine
  • Prepare muffin tin with nonstick baking spray or line each muffin tin w/bacon strip
  • Pour egg mixture evenly into cups
  • Bake 30 minutes or until set
  • Serve warm!
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Add some cheese for extra deliciousness!