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9 Ingredients
Make confetti eggs for your Easter table decor
Ingredients and Directions
- WHAT YOU NEED
Directions
COMBINE 1 cup boiling water, 1 tsp. of distilled white vinegar and about 20 drops of food coloring of your choice in each dye cup. DYE the eggshells by dunking each egg slowly into a dye cup. LET eggs thoroughly dry.
FILL eggs with confetti using your hands or a funnel. Using scissors, CUT a ¾-inch square of tissue paper. GLUE the tissue paper over the hole on the egg.
When ready, CRACK cascarones by hand or on a hard surface to release the confetti … and have fun!
Ingredients
- 12 empty EGGSHELLS, decorated
- Small bowls or plastic containers for dye cups
- Boiling water for each dye cup
- 1 tsp. distilled white vinegar for each dye cup
- Food coloring
- Funnel, or paper taped into a funnel
- Confetti
- Tissue paper in a variety of colors
- Glue stick
Tips
Beyond confetti, you can also fill your eggs with many other things, such as glitter, small sheets of tissue paper or even colorful cereal.
Always cover your work surface with a few layers of paper towels or newspaper to protect your table from dye stains.
- To empty the egg shells:
Directions
Wash the egg, using water warmer than the egg, and dry it. With a sterilized long needle or small, sharp skewer, prick a small hole in the small end of the egg and a large hole in the large end. Carefully chip away bits of shell around the large hole until it’s big enough to accommodate the tip of a baster. Stick the needle or skewer into the yolk to break it.
Either shake the egg large-end down over a cup or bowl until the contents come out or use a baster to push out the contents. Press the bulb of the baster to push air into the egg, letting the contents fall into the cup. If the contents don’t come out easily, insert the needle again and move it around to be sure both the shell membranes and yolk are broken. Rinse the empty shell under cool running water and stand it on end to drain and dry. Be careful when decorating emptied shells – they’re quite fragile.
Use contents immediately in a recipe that includes mixed yolks and whites and calls for thorough cooking. Most baked dishes – such as casseroles, custards, quiches, cakes or breads – are good uses for eggs emptied from their shells.
To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.