Easter Blown Out Pastel Eggs

Easter eggs, or Paschal eggs, are eggs decorated for the Christian feast of Easter, which celebrates the resurrection of Jesus. As such, Easter eggs are common during the season of the Easter season. The oldest tradition, which continues to be used in Central and Eastern Europe, is to use dyed and painted bird eggs.

Actually, the practice of decorating eggshells is quite ancient, with decorated and engraved ostrich eggs found in Africa which are 60,000 years old.

Historically, it has been traditional to use up all of the household's eggs before Lent began. This established the tradition of Pancake Day being celebrated on Shrove Tuesday. This day, the Tuesday before Ash Wednesday when Lent begins, is also known as Mardi Gras, a French phrase which translates as "Fat Tuesday" to mark the last consumption of eggs and dairy before Lent begins.

For this technique prepare white eggs, as brown ones won't colour properly.

Prepare a container for the eggs you will blow out of the shells, a sewing needle and a toothpick.

Wash all of the eggs and then shake them so the egg whites and the yolks mix in the egg, making it easier to blow them out.

First with a needle pierce a small hole on the top of the egg, carefully so you don't break the shell.

Now pierce the bottom with a needle and make the hole a little bigger by inserting a toothpick in the hole, and carefully twist and turn the toothpick.

Hold the egg over the container and blow out the eggs.

Once you blow out the egg, rinse the inside of the shell with water through the bigger bottom hole, and blow again.

Now heat up some water, and when it is boiling, stir in 2-3 drops of food colouring. Place the egg shells in the water and keep turning them over to get an even colour for 2 minutes. Then pat them with a kitchen towel and decorate with markers.

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Easter Blown Out Pastel Eggs

Ingredients

• White eggs
• Food colouring

Instructions

1. Prepare white eggs, as brown ones won't colour properly.
2. Prepare a container for the eggs you will blow out of the shells, a sewing needle and a toothpick.
3. Wash all of the eggs and then shake them so the egg whites and the yolks mix in the egg, making it easier to blow them out.
4. First with a needle pierce a small hole on the top of the egg, carefully so you don't break the shell.
5. Now pierce the bottom with a needle and make the hole a little bigger by inserting a toothpick in the hole, and carefully twist and turn the toothpick.
6. Hold the egg over the container and blow out the eggs.
7. Once you blow out the egg, rinse the inside of the shell with water through the bigger bottom hole, and blow again.
8. Now heat up some water, and when it is boiling, stir in 2-3 drops of food colouring. Place the egg shells in the water and keep turning them over to get an even colour for 2 minutes. Then pat them with a kitchen towel and decorate with markers!