A side of Saturn in our kitchen?
Mad Scientists Dalee & Zozie experimented with colors and eggs this afternoon. Single colors were combined into a primordial soup of chroma. You can get some pretty funky results with this fun activity!
Back to "Old School" egg coloring for Easter.
No plastic shells, no candy. Just a coloring kit and a dozen eggs. It's such a versatile medium, the egg never stops to amaze me...or Zozie. We've done several fun OVO Presentations, and are always ready to discover more. Dalee not only created the beautiful eggs, he also created the beautiful photos below...
Chinese + Egg Hunts?
Growing up, it always grossed out my Chinese immigrant parents when I would insist on coloring real eggs and hiding them for a hunt in the back yard.
You may ask...What's wrong with that?
Well, it just didn't make any sense to them that you would boil perfectly good eggs, dunk them in really artificial coloring, throw them into the dirt, then pick them up again, just to peel and eat them. All the while, the eggs were not refrigerated and could be out all day. It just wasn't appetizing to them.
all this coming from people who enjoy "Century Egg" or Pídàn (皮蛋).
Also known as perserved egg, hundred-year egg, thousand-year egg, and millennium egg.
Ok, just by the name, you get that the eggs are probably left out for a REALLY LONG TIME. This is a Chinese delicacy made by preserving duck, chicken, or quail eggs in a mixture of clay, ash, salt, lime, and rice hulls for several weeks to months. Result? A dark green grey yolk smelling of sulphur and ammonia, while the egg white becomes a dark translucent brown jelly....yum...wait...yum???
As for us, at the end of the day, it was great to see Zozie so excited just to peel and eat an egg that he colored. We skipped the "tossing it in the dirt part". Guess the Chinese thing did rub off on me alittle. And I guess I do also enjoy the flavors of the Bizillion-Year-Egg, jelly yolk and all. Either way, eating the egg WAS the prize, for me and Zozie. Now that's a sweet reward inside a shell...with alittle extra protein.
|artist at work.|