DIY: Create Beautiful Easter Eggs With Silk Ties

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It’s a wonderful and easy Easter egg craft! Eggs wrapped in 100% silk fabric and boiled with water and vinegar to create an amazing and surprising egg effect. For this craft, use old ties and scarves that you won’t be afraid to cut. This craft will only work if it is 100% silk. If you don’t have one in the house, a quick trip to a thrift store should get you some great ties or scarves for very little money. And the great part is that silk can be reused up to 3 times.

Please note: The eggs used for this craft are inedible. The dyes used for fabrics are probably not safe for food. Try using puffed eggs if you want to keep your creations and store them safely for years to enjoy.

Materials and supplies:
Raw eggs or puffed eggs (try a mixture of white and brown)
Silk ties or scarves (must be 100% silk!)
White fabric like an old t-shirt or tea towel
Pipe cleaners, twist ties, or rubber bands
White vinegar
The water

Tools:
Scissors and / or seam ripper
Non-reactive pot (stainless steel or enamel is best, not aluminum)
Pliers

Instructions:
1. Cut ties and / or scarves into squares that will fit around your egg. If you are using ties, start by opening the back of the tie with scissors or a seam ripper. Remove the liner and labels and throw them away.
2. Wrap each egg with a piece of silk with the print side down towards the egg. Secure the top with a twist tie or elastic.
3. Next, wrap the silk-wrapped egg in a piece of white cloth and secure again.
4. Place all wrapped eggs in a non-reactive pot. Fill the pot with cold water to completely cover the eggs.
5. Add 3 tablespoons of white vinegar to the egg water. Bring to a boil, lower the heat and simmer for 20 minutes.
6. Remove the eggs with tongs (or a spoon if more convenient) and place them on a tray to cool them.
7. Once the eggs have cooled, unwrap the eggs and see how beautiful they are !!!
8. Present the eggs in your favorite bowl or dish! If you want to give them a little shine, try rubbing each egg with a little vegetable oil.

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Jothi Venkat

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