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11 Tips to Up Your Easter Egg Game

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Instead of resorting to the same old egg dyeing kit, try something new this Easter. Here are some out-of-the-box ideas for your next egg decorating party. 

1. Make swirls 

This trick draws its inspiration from an old elementary school experiment. Fill a container with milk and add several drops of different colors of food dye. Next, add a drop of shampoo to make the colors move and swirl. The soap dissolves the fat molecules and reduces the surface tension. The milky surface around the soap will begin to move and push the dye into different directions. The result is a swirled pattern of dye that just begs to have an egg dipped into it. 

2. Use a whisk 

If you insert your egg in a whisk, you can dip your eggs into dye without get your hands involved. Eggs often fall off of a spoon, but whisks create a cage to keep your creation in place. 

3. Scratch away a design

First, color the eggs with crayons; you can use one color or a whole rainbow. Next, paint over your colors with black paint. Once the paint dries, you can scratch away at the paint to reveal the colored egg underneath. Add some glitter for extra flair. 

4. Make them glow in the dark 

If an egg’s albumen (egg white) has more than 12 percent ovotransferrin, it can be made to glow. Heating a raw egg with sodium citrate (commonly found in food dye) can sometimes trigger this eerie effect. The video above shows what can happen when you briefly microwave a dyed egg. It doesn’t always work, so you may need to try a few eggs before you find one that glows. Just remember that the eggs are no longer edible once they've been through this process.

5. Bounce your eggs

You can change a hard eggshell’s properties by soaking it in vinegar for 24 hours. When you remove it, the egg will be soft and translucent. The acetic acid breaks down the eggshell, so what’s left is the yolk encased in the protective membrane. 

6. Use nail polish

For beautiful marbled eggs, try using unwanted nail polish. Fill a container with water and slowly pour several different colors of polish on top. Swirl the colors until they look exactly how you want. After putting on rubber gloves, dip your egg into the swirls. Ta-da! Marbled eggs. 

7. Dye them naturally 


Instead of using artificial dyes, you can make your own natural dye with ingredients from your pantry. For a nice purple color, you can use beets or blueberries. Red cabbage makes a light blue color, and onion skins make yellow. Boil your food in vinegar and water; the vinegar will help strip the pigment from the food so you can use that color on your eggs. The natural dye will be less vibrant than artificial ones, but the imperfect coloring is uniquely charming. 

If you want to add a design that fits the natural theme, try tiny leaves. Situate flowers or leaves on your eggs and secure them by wrapping the egg in panty hose. Dip the whole thing in your dye. The leaf or flower will work like a stencil and leave a nice imprint on your egg. 

8. Make tie-dye eggs 

Start by coloring the egg with permanent markers—the more the better. Next, take a Q-tip dipped in nail polish remover and swab your egg. The acetone in the nail polish remover will break down the marker and make the colors bleed together. The finished product will look like you tie-dyed your egg

9. Use baking soda for added fun 

Another way to make tie-dye looking eggs is with baking soda. Mix food coloring with baking soda to create a thick colorful paste that can be painted onto your eggs. When the egg is fully covered, drop it into a glass of vinegar. Just like the volcano experiment from grade school, the glass will fizz and overflow. You can remove your egg with a spoon or whisk to find it beautifully colored. 

10. Melt some crayons 

This one requires some caution. While boiling your eggs, shave some crayons into a powder. When the eggs are done, carefully insert them into an egg carton. Before they cool, sprinkle the crayon shavings on top. The crayon will melt and create a cool texture. Just make sure you don't burn yourself on the eggs!

11. Boil your eggs with baking soda 

Once you’re finished decorating your eggs, you probably will want to eat them (so long as they’re not too covered in glitter or nail polish remover!). To assure that the egg shell will slip right off, boil your eggs with baking soda. The baking soda raises the pH of the water and helps separate the membrane from the shell for easy peeling. For added flair, try the trick in the video above and blow the egg right out of its shell. 

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11 of the Most Extreme Junk Foods Ever Created
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It should come as no surprise that National Junk Food Day is traditionally celebrated on July 21—smack dab in the middle of the dog days of summer, when the streets run thick with ice cream trucks and county fairs boast the kind of fried treats that can only be described as “awesome” (both in the modern sense and the more dated, whoa, we are in awe of that usage). But National Junk Food Day shouldn’t be celebrated with commonplace junk food; oh, no, it deserves something far bigger and better. So save your potato chips and chocolate bars for another day, and get ready to try some truly wild treats.



Perhaps the most unexpectedly clever way to create a new extreme junk food item is to turn a non-junky foodstuff into something that just oozes calories and decadence. Fried chicken giant KFC knew that—and played it up to major effect—when they introduced the KFC Double Down to America back in 2010. The sandwich foregoes the most traditional aspect of any sandwich (the bread!) and substitutes two fried chicken filets. In between the two pieces of chicken? Bacon, two different kinds of cheese, and the Colonel’s “secret sauce.” There’s no room for a bun here, folks.


Pizza Hut

We may associate items like fast food pizza and hot dog-stuffed anything with all-American palates, but cheesy juggernaut Pizza Hut saw things a bit differently. In 2012, the chain introduced a pizza with a hot dog-stuffed crust to our neighbors across the pond, treating their UK customers to the kind of taste sensation some people might have had literal nightmares about. Is it a pizza? Is it a hot dog? Somehow, it’s both—and yet something much more.



Once again, a wily restaurant chain took a normal food item—in this case, a hamburger—and amped up its junk factor by doing away with something as commonplace as buns, in favor of an entirely different (and, yes, very junky) item. In 2010, Friendly’s rolled out its very own spin on the Double Down, slamming a regular old burger between not one, but two grilled cheese sandwiches. Who needs buns when you can have four pieces of bread, gooey cheese, and unfathomable amounts of butter?


Whiz-bang chef Guy Fieri has long drawn ire for his more wild culinary creations, but what sets his cuisine apart from that of other junk food aficionados is his steadfast dedication to the key elements of any extreme item: size and odd combinations. Fieri’s “Guy's Cheesecake Challenge” is currently on the menu of his Vegas Kitchen and Bar, but it’s easy enough to replicate at home: Just halve a cheesecake, throw it on a plate, and douse liberally with hot fudge, pretzels, and potato chips. (What, no bacon?)



In August 2010, Denny’s introduced the Fried Cheese Melt, a grilled cheese sandwich stuffed with fried mozzarella sticks. Yes, it was served with both French fries and a side of marinara sauce, because it’s important to eat vegetables with every meal.


Dunkin' Donuts

If you’ve ever hit up your local Dunkin' Donuts for breakfast and found yourself stumped when it came time to decide if you wanted a donut or a breakfast sandwich to get your morning motor revving, Dunkin' Donuts came up with a brilliant culinary brainstorm in 2013: the fast food favorite unveiled a breakfast sandwich that used glazed donuts as “bread,” wrapped around bacon and peppered egg.


Jack in the Box
What Jack’s Munchie Meals lack in creativity, they more than make up for in pure, unadulterated size and content. Each Munchie Meal—there are four total—features a massive sandwich (from the Stacked Grilled Cheese Burger to the Spicy Nacho Chicken Sandwich, and all sorts of wild fried things in between) accompanied with two beef tacos, “Halfsies” (a combo of fries and curly fries), and a 20-ounce fountain drink. These intense snack boxes are still available at most Jack in the Box locations, but you’ll have to wait until after 9 p.m. to procure your very own.


Apparently, there’s nothing that Pizza Hut loves more than using its crust as a delivery system for other junk food items. The hut that pizza built may have crammed hot dogs and hamburgers on to their pie sides, but there was something special about the Cheesy Bites Remix pizza. It featured fried cheese pockets stuffed with three different varieties of extra junk, from spicy seasoning to cream cheese and sesame to mozzarella and parmesan.


County and state fairs have long been hotbeds (sizzling, oily hotbeds) of wild, deep-frying invention. Dunking things in batter and then tossing them into a vat of oil is a nifty way to turn almost anything into a delicious crisp pocket of junky decadence, perfect for utensil-free eating—but that doesn’t mean that everything needs to get the deep-fried treatment. While deep-fried Oreos may be a stroke of brilliance, deep fried butter is just plain madness. Here’s a quick test: If you wouldn’t eat something if it weren’t deep-fried, don’t eat it if it is deep-fried. When was the last time you ate an entire stick of butter? See? Point proven.


Not content to have a bacon sandwich between two chicken filets? Is a grilled cheese bun replacement not for you? Then try making your very own hamburger buns out of bacon. Carbs are bad for you, right?


The Florida State Fair is the proud home of the first fried ice cream sandwich, a junky treat that bears a name that doesn’t even begin to explain what it holds between its buns. It’s not a fried ice cream sandwich so much as a bacon cheeseburger (technically a sandwich) topped with a ball of fried ice cream. It might be a good meal for multi-taskers—no need to worry about dessert—but it doesn’t sound like the kind of thing good for anything else.

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12 Things Called ‘French’ In English and Whether They're Actually French
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Happy Bastille Day! To celebrate this French holiday, let’s take a look at some of the things we call "French" in English that may not be French at all.


They don’t eat French toast in France. There, it’s called pain perdu ("lost bread," because it’s what you do with stale bread) or pain doré (golden bread). In the 17th century French toast was a term used for any kind of bread soaked and then griddled: In a 1660 citation, it refers to bread soaked in wine with sugar and orange and then cooked.


Vanilla is a bean from a tropical plant not grown in France, so what’s so French about French vanilla? French vanilla was originally not a term for a type of vanilla, but a type of vanilla ice cream, one made using a French technique with an eggy, custard base. It’s since detached from ice cream and become a flavor with a certain rich profile.


Originally the phrase French dressing referred to the type of dressing people might actually eat in France: oil, vinegar, herbs, maybe a little mustard. But somehow during the early 20th century it came to be the name for a pinkish-red, ketchup-added version that’s totally American.



In France, the French press coffeemaker, a pot for steeping coffee grounds with a plunger for filtering them out, is called a cafetière à piston or just a bodum after the most common brand. It may have been invented in France, but the first patent for one was taken out by an Italian in 1929. The style of coffee became popular in France in the 1950s, and was later referred to by American journalists as "French-press style coffee."


The term French kiss, for kissing with tongue, came into English during World War I when soldiers brought the phrase—and perhaps the kissing style—back from the war with them. French had long been used as a common adjective for various naughty, sexually explicit things like French letters (condoms), French postcards (naked pictures), and French pox (VD). In French, to kiss with the tongue is rouler un patin, “roll a skate” (having to do with gliding?), but in Québec they do say frencher.


In French, a French horn is a cor d’harmonie or just cor, a name given to the looping, tubed hunting horns that were made in France in the 17th century. French became to the way to distinguish it from other horn types, like the German or Viennese horn, which had different types of tubes and valves.


The phrase French fries evolved in North America at the end of the 19th century out of the longer “French fried potatoes.” The dish is said to be more properly Belgian than French, but it was introduced to America by Thomas Jefferson after he brought a recipe back from France. In French they are simply pommes frites, fried potatoes.



The French manicure, a pinkish, nude nail with a bright, whitened tip, was apparently invented in Hollywood in the 1970s. It began to be called a French manicure after the look made it to fashion runways. The style isn’t as popular in France, but women there do tend toward a groomed look with a natural color. In France, the term has been borrowed in from English: It's called la French manucure.


The term French braid (or French plait in British English) has been around since the 1870s, but the braid style itself, where hair is gathered gradually from the sides of the head over the course of braiding, has been around for thousands of years, according to archeological artifacts. It may have become associated with France simply for being seen as high fashion and French being equated with stylishness. In French, they also call this specific style of braid a French braid, or tresse française.


The vertically rolled and tucked French twist hairdo also came to be in the 19th century, and was also associated with French high fashion. In French it is called a chignon banane for its long, vertical shape.


Housemaids in 19th-century France did wear black and white uniforms—though they were not quite as skimpy as the French maid costumes you see today. The French maid became a trope comic character in theater and opera, and the costume, along with other titillating characteristics, came to define what we now think of as the classic French maid.



These days French bread has come to stand for any white bread with a vaguely baguette-like shape, whether or not it has a traditional, crusty exterior. It has been used as a term in English as far back as the 15th century to distinguish it from other, coarser types of bread.


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