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The developing embryo inside the egg uses the yolk as sustenance. It is at times separated from the egg white for cooking, and is frequently employed as an emulsifier, and is used in mayonnaise, custard, hollandaise sauce, crème brûlée, avgolemono and ovos moles. It is used in painting as a component of traditional egg-tempera.
Dark red eggs are a tradition in Greece and represent the blood of Christ shed on the cross. [67] The practice dates to the early Christian church in Mesopotamia. [8] [9] In Greece, superstitions of the past included the custom of placing the first-dyed red egg at the home's iconostasis (place where icons are displayed) to ward off evil. The ...
Also known as the Spinach Jade Egg, made by Fabergé in 1899 for Tsar Nicholas II and given to Empress Maria Feodoronova as a gift. The egg has a mechanism which when pressed will allow the heart inside to open up as a pendant containing pictures of family members. Made of nephrite, silver-gilt, diamonds, white, red, green and opaque violet enamel.
The Ukrainian Easter eggs include pysanky, [89] krashanky (edible, one-colour dyed eggs), driapanky (a design is scratched on the eggshell) etc. During the Easter Vigil a priest also blesses the parishioners' Easter baskets, which include Easter eggs, paska, [90] butter, cheese, kovbasa, salt and a few other products. With this food, on their ...
Fabergé created an egg inspired by one the Tsarina knew from her childhood as a princess of Denmark's royal court. [4] The egg, still in the Royal Danish Collection, is made of ivory instead of gold, has a ring instead of a pendant inside, and dates to the 18th century. Fabergé undoubtedly chose the design because the Tsarina would have ...
Boiled eggs were not used, as pysanky were generally written on raw or, less commonly, baked eggs (pecharky). Boiled eggs were dyed red for Easter, using an onion skin dye, and called "krashanky". The number of colors on an egg was usually limited, as natural dyes had very long dyeing times, sometimes hours.
Gutsy color choices abound in the project, from the pink and green kitchen to the home office where a pink Parson’s table and red-and-white zig zag rug pop against chocolate brown walls.
Balut eggs are savored for their balance of textures and flavors. The broth surrounding the embryo is sipped from the egg before the shell is peeled, and the yolk and young chick inside can be eaten. All of the contents of the egg may be consumed, although the white albumen may remain uneaten depending on the age of the fertilized egg.