DIE UMWELTBERATUNG provides tips for a sustainable Easter at www.umweltberatung.at/ostern.
Vienna (OTS) – No chemicals are necessary to dye Easter eggs. Beautiful colors can be achieved using natural means – from bright yellow with curcuma to gray marbled with mallow flowers. It is particularly sustainable to dye eggs from organic farming and not throw any of them away. DIE UMWELTBERATUNG offers instructions for dyeing as well as leftover recipes for the period after Easter www.umweltberatung.at/ostern.
Optimal Easter eggs are completely organic. “Organic eggs are the first choice. In organic farming, the chickens are kept in a species-appropriate manner, which means with plenty of space and the best organic feed,” recommends Michaela Knieli, nutritionist at DIE UMWELTBERATUNG.
It’s the zero that counts
Organic eggs are easy to recognize. There must be a stamp directly on the egg indicating the origin: If there is a zero in front of the AT, which stands for Austria, then it is an organic egg. For packaged eggs, a designation of origin is not mandatory on the packaging, but is usually printed on the box. For example, the European organic seal can be seen on the egg box – a green seal with a sheet of white stars.
By the way: For products that use eggs, such as purchased Easter Striezel, the origin of the eggs is usually not recognizable. So be careful with processed products – at Easter and all year round! Only organic products are guaranteed to contain organic eggs.
Self-colored feast for the eyes
The self-colored eggs are an eye-catcher at Easter. Turmeric makes the eggs shine wonderfully yellow. Onion peels produce beautiful orange and red tones – recycling waste couldn’t be better! The eggs are elegantly marbled gray with hibiscus flowers and rubbed with your fingernails – DIE UMWELTBERATUNG offers video instructions for this on its website.
Didn’t eat it straight away? No problem!
Boiled eggs can be kept refrigerated for at least 2 weeks. And if they are older, then you should simply test with all your senses: If the egg looks good, smells good and whets your appetite, it can be eaten safely. “If it tastes good, then it’s good,” says Michaela Knieli.
Boiled eggs are quickly used up as a topping over salad or on bread, in egg spread or as filled eggs. The contents of blown eggs taste delicious in a sponge cake or as an egg dish.
Information
There are instructions for dyeing eggs naturally, Easter recipes and ideas for leftover cooking www.umweltberatung.at/ostern.
DIE UMWELTBERATUNG offers advice on organic nutrition on its hotline on 01 803 32 32.
DIE UMWELTBERATUNG is an institution of the Viennese adult education centers, funded by the City of Vienna – environmental protection.
Questions & Contact:
THE ENVIRONMENTAL CONSULTING, Diin Sabine Seidl
Tel. 01 803 32 32-72, car 0699 189 174 65
sabine.seidl@umweltberatung.at, www.umweltberatung.at