Natural Easter Egg Dye
Natural Easter Egg Dye
March 27, 2024 by Kimberly
Embrace a colorful Easter tradition with natural dyes! Create stunning red, blue, and yellow eggs using just beetroot, red cabbage, and turmeric. A fun, family-friendly adventure awaits!
4 HRS
EASY
VEGETARIAN
INT.
85 PER EGG
–
EASTER
EGGS
SPRING
ABOUT THE RECIPE
Embrace the magic of Easter with this natural Easter egg dye recipe! Using just red cabbage, beetroot, and turmeric, you can create a spectrum of vibrant, non-toxic colors. It’s a fun, eco-friendly activity that brings the beauty of nature into your Easter celebrations. Perfect for families looking to add a personal touch to their Easter eggs without the chemicals.
How to serve:
Display your naturally dyed Easter eggs as the centerpiece of your Easter table, nestled in a nest of fresh grass or delicately arranged in a rustic basket. They make for a stunning display that sparks conversations about the beauty of using natural ingredients. Incorporate them into your Easter egg hunt for a delightful surprise, or use them as personalized place settings, adding a touch of charm and warmth to your holiday gatherings.
How to store:
To keep your naturally dyed Easter eggs fresh, store them on your countertop or dining table for up to 5 days or in the refrigerator for up to 2 weeks
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INGREDIENTS
FOR 24 EGGS
BROWN EGGS
- 300g beetroot
- 1 liter water (4 cups)
BLUE EGGS
- 300g red cabagge
- 1 liter water (4 cups)
YELLOW EGGS
- 1.5 tsp turmeric
- 1 liter water (4 cups)
OTHER INGREDIENTS
- 24 eggs
- 1 tbsp vinegar
- 1 tbsp olive oil (optional)
ACTIVE: 1 min
PASSIVE: –
PREPARATIONS
Recommended Equipment
- sharp knife
- cutting board
- four medium-sized pots
- three medium-sized bowls
- sieve
- kitchen paper
- small bowl
- disposable gloves to prevent the vegetables from staining your fingers
- to prevent the eggs from cracking, you should take them out of the fridge early enough so that they reach room temperature and are not cold when placed into the boiling water.
ACTIVE: 20 min
PASSIVE: 3.5 hours
COOKING
1. Put the gloves on. Peel the beets and chop them into coarse pieces. Place the pieces in one of the pots. Set aside.
2. Chop the red cabbage into coarse pieces and place them in another pot. Set aside.
3. Add 1.5 teaspoons of turmeric powder to another pot.
4. Fill all three pots with 1 liter of water each and place them on the stove.
5. Bring the water to a simmer and prepare a broth in each pot. Let the beets simmer for 15 minutes, and the red cabbage and turmeric for 20 minutes. Then, remove the pots from the stove and strain the liquid from each pot into the medium-sized bowls. Let the liquid cool.
6. Meanwhile, hard boil the eggs. Fill a pot with water enough to cover all the eggs. Bring the water to a boil, add the eggs, and cook for 8 minutes. Shock the eggs with cold water and set aside. Once the eggs are no longer hot, rub them with vinegar to help them better absorb the color later. For this, put 1 tablespoon of vinegar into a small bowl, dip kitchen paper into the vinegar, and then rub the eggs all around. Set aside.
7. Once the eggs and the broths have cooled, you can now place the eggs in the broth. I left them in for 2 hours because I like the pastel tone best. For a more intense color, the eggs can be left in the broth longer.
8. When you are happy with the color, remove the eggs from the broth and dry them with kitchen paper. The eggs are now ready. If you prefer them to be shiny rather than matte, you can now rub them with a little cooking oil.
