What do you need to colour eggs?
12 white free range organic eggs
a bunch of three beetroot
200 gram fresh spinach
100 gram blueberries
1 tablespoon of turmeric
1 teaspoon white vinegar per colour
1 teaspoon salt per colour
400 ml water per colour
empty glass jars
optional: organic blue food colouring
With natural dyes like vegetables, fruit and herbs you can give hard boiled eggs a lovely pastel colour. Now they are no longer ordinary boiled eggs but they changed into real Easter eggs!
If you cut the leafs the beetroot deeply off it will 'bleed out' or cut the beetroot in small pieces. The longer you leave the eggs in the cooking water the more intens the colour will be.
Remove the stamps off the eggs with a scouring agent.
Rinse the eggs thoroughly, boil them 8-10 minutes.
Boil the beetroot for 1 hour in water with vinegar.
Add to every jar of water 1 teaspoon vinegar + 1 salt.
Cook blueberries 20 minutes in water with vinegar.
Boil spinach for 10 minutes in water with vinegar.
Press the berries through a sieve for more colour.
Press with a pestle as much color from the spinach into the water as possible. Soak the eggs a little longer in the green water to get the desired pale green colour. The eggs will turn grey first because the colour of the spinach cooking water stays a bit pale.
From left to right: beetroot, spinach, turmeric and blueberry.
Stir turmeric in hot water with vinegar, then add the salt.
Soak the eggs in the water until they have the right colour.
For a lavender use a drop of food colouring and vinegar.
Dab the eggs with a paper kitchen towel then put them in the egg box to dry.
L to R turmeric, beetroot, food colouring, spinach, blueberries.
Place the coloured Easter eggs in raffia on the table, happy Easter!