At Easter, the chef eats mummies and decorates eggs with a special technique with the family.
Hans Välimäki has come up with a peculiar way to get rid of silk curls. Tommi Anttonen
Chef Hans Välimäki There is only one tradition that is repeated from year to year.
“There is really no tradition other than my wife,” he says.
In the Välimäki family, egg shells are dyed in a saucepan with the help of a silk trap. According to him, over the years, they have been left unread.
– Here’s a great once a year way to get rid of them too.
– Small pieces are cut from the silk ravine, which are glued to the egg shell around the egg so that the color side from the necktie is dampened as smooth as possible into the egg shell, Välimäki illustrates.
After that, the eggs are tightly wrapped, for example, in a thin cloth, which is also worth moistening. Then the package becomes tighter and smoother.
– The ends are wrapped, for example, on a bird rope, after which the eggs are cooked. The color adheres to the surface of the eggs, depending on the necktie and dyes.
When the eggs are cooked and ripe, they are cooled. Then, for example, the eggs are “crocheted” first and then knocking the sharp ends together.
– The winner is the one whose egg has survived such a dawn with the slightest damage. The eggs are then peeled normally and eat, for example, with some herring food.
Opinions sharing delicacies
The traditional and opinion -sharing Easter delicacy Mämmi also fits into the Välimäki dining table, even though family members don’t really care about it.
– There are quite often at home, but I can eat it quite alone.
However, there is one special delicacy that Välimäki does not tolerate at Easter or any other time, even though the rest of the family enjoys it.
– Yesterday I just talked to the kids at the dining table that I never liked Kiivi. Children and wife like it. Otherwise, I don’t have any real disgust, Välimäki says.