All-natural dyed Easter eggs

EggNaturally_Recipe

Created for the 7.5 L Stockpot


Directions:

  1. Try to choose eggs with white or very pale shells; darker shells will still look lovely but will give you a slightly different finished shade. Hard-boil the eggs and then set them aside until cooled to room temperature. NB: Don’t remove or crack the shells – leave them intact!
  2. Using a separate pot for each colour, add cabbage, turmeric or beetroots/grape juice, water and vinegar.
  3. Bring to the boil and then reduce heat and allow to simmer, covered with a lid, for 30 minutes.
  4. Strain the liquid into large bowls.
  5. Lower the hard-boiled eggs into the dye baths in a single layer. Cover and leave in the fridge until the colour deepens to your liking (you can even leave them overnight).
  6. Prepare a drying rack: cover your countertop with a thick layer of paper towels (to prevent staining the surface) and then place a wire rack on top. Carefully lift out each egg and place it on the rack until dry.
  7. Store in the fridge until you’re ready for a game of Easter hide and seek.

 

Ingredients:

  • For Caribbean blue:
    1 red cabbage, shredded or chopped
    2 litres water
    1 teaspoon white vinegar
  • For Soleil:
    1 teaspoon to 6 tablespoons turmeric, depending on how deep you want your yellow to be
    2 litres water
    1 teaspoon white vinegar
  • For Cassis:
    2 litres red grape juice (no additional water is needed)
    1 teaspoon white vinegar



Created for: 7.5 L Stockpot
Cooking Time: 45 minutes