Easter is nearly here and when we saw this fun idea @thekitchn.com we just had to share!
- Hard-boiled eggs, room temperature
- 1 cup chopped purple cabbage per cup of water (for blue eggs)
- 1 cup red onion skins per cup of water (for red/lavender eggs)
- 1 cup yellow onion skins per cup of water (for orange/rust red eggs)
- 1 cup shredded beets per cup of water (for pink/maroon eggs)
- 2 tablespoons ground turmeric per cup of water (for yellow eggs)
- White distilled vinegar (1 tablespoon per cup of strained dye)
- Liquid neutral oil, such as vegetable or grapeseed
- Saucepan with lid
- White dish
- Fine-mesh strainer
- A second saucepan or bowl
- Baking dish or other container
- Paper towel
- You can make separate batches of different colors or one large batch of a single color. Follow the ratios given above for each ingredient to make more or less dye.
- Add water to your pan. Pour the amount of water you need for the dye you’re making into a saucepan.
- Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.
- Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.
- Check the color: The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature.
- Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan.
- Add vinegar: Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.
- Pour the dye over the eggs: Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.
- Put the eggs in the fridge: Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.
- Dry and oil the eggs: Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.