Home Η ΚΟΥΖΙΝΑ ΤΟΥ ΚΑΛΟΦΑΓΑ με τον Παντελή Μινάκη Naturally Dyed Easter Eggs

Naturally Dyed Easter Eggs

116

Room temperature eggs
For Red Eggs
the skins of approx. 10 medium yellow skinned onions
5 cups of water
2 Tbsp. white vinegar
For Blue Eggs
5 cups of finely chopped purple cabbage
5 cups of water
2 Tbsp. white vinegar

  1. Add your dry ingredients into a pot and pour enough water to cover by over an inch. Bring up to a boil and then simmer for 30 minutes. Take off the heat and allow to cool to warm.
  2. Remove the purple cabbage or onions skins and place the eggs gently in the respective pot. Bring back to boil and simmer for 5 minutes then take off the heat.
  3. Allow the eggs to cool in the dye then transfer to your fridge to set overnight.
  4. Remove the eggs with a slotted spoon and allow to air-dry (about 45 minutes). Dab a white paper towel into some vegetable oil and polish then place in the egg carton and store in the fridge until needed.
    NOTE: Want to make some other coloured eggs?
    • use brown eggs with purple cabbage to get green eggs
    • use brown eggs with yellow onions to get rusty red eggs
    • shredded beets with white eggs to get pink eggs
    • shredded beets with brown eggs to get maroon brown
    (same water to vinegar to vegetable matter ratio)
    • 2 Tbsp. of tumeric per cup of water for yellow eggs
    NOTE: I tried boiling the eggs then adding to dye and then boiling the eggs in the dye. The latter works better as the eggs retain their colour whereas when you boil them first, the dye can still rub off.

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