Martha Stewart’s Silk Tie Easter Eggs

By on April 1, 2011

Photo © Elena Derevtsova

  • Small- to medium-size raw eggs
  • Glass or enamel pot
  • Silk ties cut into pieces large enough to cover an egg
  • White sheets (or pillowcases or old tablecloths), cut into pieces to cover silk-wrapped eggs
  • Twist ties
  • 3 tablespoons of white vinegar
  • Warm water
  • Vegetable oil
  • Paper towels
  • Tongs or spoon


1. Cut silk into a square (or a piece) large enough to wrap around a raw egg.

2. Wrap a raw egg with a piece of silk, making sure the printed side of the material is facing the egg. Silk can still be used if it doesn’t fit perfectly around egg.

3. Place the silk-wrapped egg in a piece of white sheet, pillowcase, or old tablecloth and secure tightly with a twist-tie.

4. Place the egg(s) in an enamel or glass pot. Fill pot with water to cover eggs completely. Then, add three tablespoons of white vinegar.

5. Bring water to a boil, turn heat down, and simmer for 20 minutes (longer if you plan on eating the eggs).

6. Remove eggs from water with tongs or spoon and let cool.

7. Remove silk from cooled egg.

8. For shiny eggs, wipe with vegetable oil after completing step 7.

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