Monday, March 31, 2008
Friday, March 28, 2008
Monday, March 24, 2008
Wednesday, March 19, 2008
2. Cut a large square out of the silk tie, large enough to wrap around the egg. Discard the lining and interfacing. Hold the tie in place over the egg shape.
3. This is the truly tedius part, and best to do when with someone else because you can chat a LOT while wrapping thread from a full spool COMPLETELY around the egg so that not even the tie is visible in the end! (Martha Stewart recommends using a piece of white fabric secured over the silk tie on the egg and securing it with a twist tie, but I think that thread wrap makes for a tighter, clearer, crisper imprint on the egg.)
4. Place the egg(s) in a pot of water and make sure the water adequately covers the egg(s).
5. Add 3 T. white vinegar to the water, and boil water (on low) for at least 20 minutes.
6. Remove egg(s) from water with a tong. Let cool.
7. The fun part comes now! Unwrap the thread from your egg. The colors are always different from the original silk tie, and that's the thrill of it!
8. Enjoy your eggs. After Easter, place them back in a cardboard egg storage container to save for next year. The eggs will last a l-o-n-g time. You will be able to feel the yolk rolling around inside for years to come. Not recommended: breaking the egg...they are a bit stinky once aged.