Martha’s Good Eggs

Well here’s an exciting thing that happened to me…

One of my projects was chosen as a finalist in the Martha’s Good Eggs contest on the Martha Stewart website!


I really like internet contests so… I entered the Martha’s Good Eggs Contest through Instagram by tagging some photos of my Easter eggs dyed with natural dyes and patterned with flowers, moss, and other small plants and herbs.

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Voting only lasted about 12 hours on Thursday… I didn’t win but it’s OK because I think I was more excited about being featured on the Martha Stewart website!

Wow!      Cool!      Awesome!     Happy face!     Ahhhh!

There are also so many other cool egg decorating techniques featured. If you are looking for something to do tonight, why not try one out!

Check out my photo on the website under Best Egg Decorating Techniques: Masked Eggs. The how-to on the website is a little different than my own instructions (I didn’t “glue” my leaves down with egg white). Try it out for yourself. Here’s another post I wrote about the first time I tried dying eggs with onion skins.

Thanks to those of you that voted! Follow me on Instagram @marisagrams

Happy Easter!



Happy Easter!

I spent last night dyeing Easter eggs with some of my friends. My friend Janeen had a bunch of different egg dyeing kits that we used. I also wanted to try some natural egg dyes, like onion skins and purple cabbage.

Here’s some photos of our creations:

We painted some with metallic dyes…

We also made some really cool patterns by twisting rubber bands around the eggs and dipping them in different colors:

Here’s our eggs we dyed with onion skins. they came out with some pretty neat patterns. We use fennel fronds and cilantro to make patterns by placing them between the egg and the onion skin.

Here’s a link to give you some more specific instructions on how to use onion skins and other natural dyes to color eggs. We didn’t get to use the purple cabbage. I’m saving that one for next year.

Over all, I really like the mix of patterns and colors that are in my egg display this year.

There is no way we are going to be able to eat all of these beauties this week so I intend to pickle a bunch of them!

I followed this night of dyeing eggs with a great baked egg breakfast. I made my favorite frittata with a big salad made with local early spring greens.

For the Frittata…

Scramble 8 eggs with 1/4 cup of light cream and season with salt and pepper.

Mix in 1/2 cup grated Gruyère cheese, 1/2 chopped ham, 1/4 chopped parsley, and 1/4 cup minced sweet onion.

Pour it all into a baking dish (sprayed with non-stick spray) and bake at 350 degrees for about 20 minutes (until the center is firm).

A delicious and easy brunch to start off the day! If you’re lucky enough to have tomorrow off, give this recipe a whirl! It is also great to make and put in the refrigerator. It heats up in the microwave just fine so it makes a great quick breakfast.

I hope everyone had a great Easter!

For An Eggs-tra Special Valentine

Happy Valentine’s day to all of you lovers out there!

I just wanted to share what I made for my valentine…

2 dozen Pickled Beet Eggs… They are red and he loves them!

I learned how to cook perfect hard-boiled eggs by making them with Dan. Now, if I could only get better at peeling them…

I made a few small jars of pickled red beets about a month ago to use for this project.  To make the pickled beets I used thinly sliced beets, dill, and garlic in small 8oz. size jars. I use the brine that I use to pickle everything for both the beets and the eggs. They came out pretty good but they didn’t really get soft like the pickled beets you buy in the store. I haven’t been canning my pickled veggies so nothing I have been making has been getting soft. I like them to stay crunchy, so I have been sticking with “refrigerator pickles” so far. I think I am going to try canning the beets next time to see how they come out. 

I hard boil the eggs by placing them in a large pot, covering them with water, and bringing the water up to a boil. When the water boils, cover the pot with a lid and turn off the heat. Let the eggs sit in the pot  for 15 minutes (for large eggs). Remove the pot from the stove and drain the water. I peel the eggs under running water to cool them as I peel. The running water also helps the shell peel off… though I still am not very good at peeling them well, so I’m not sure if this is the best method. Next time I am going to try this.

The eggs go into two Ball quart size jars with 10-15 whole black peppercorns, 1 bay leaf, 10-15 whole coriander seeds, a sprig of dill, and a smashed clove of garlic. I split the small jar of pickled beets (with their brine)  between the two jars of eggs. Cover the eggs with warm brine (3 cups water, 1 cup aged white wine vinegar, 2 tbsp salt) and close the lid.

I think they taste the best after they have pickled in the refrigerator for 3-4 days. They turn a very pretty purple-red color that looks amazing next to the yellow yolk when you cut it in half. I plan to try to make special deviled eggs with pickled onions and dill one of these days out of the pickled beet eggs.

I’ll have to hide the batch if I ever want to make anything with them because Dan devours these every time they are in the refrigerator. I hope you enjoy them as much as he does!