The tradition of Easter egg hunts has been around for a few centuries, but before the days of Lindt, Cadbury’s and Beacon, eggs were naturally dyed, decorated and hidden instead.
Naturally dyed Easter eggs are not only fun to make but also easy to do with things like red cabbage, turmeric, onion skins, beetroot, grape juice, coffee and rooibos tea. I decided to dye a few of my own using red cabbage, white vinegar and turmeric.
Despite our kitchen smelling like boiled cabbage and turmeric for a couple of hours, the results were great and I especially loved the combination of blue and yellow hues achieved. An assortment of white, beige and brown eggs helped create different shades of blues and yellows, and the before & after below will show you exactly how.
Red Cabbage Dye
Slice up a small red cabbage and place in a saucepan. Cover with about 3-4 cups of water and bring to a boil. Turn down the heat and allow the cabbage to simmer for around 20 minutes. Take the saucepan off the heat, cover and leave it to cool to room temperature. Strain the cabbage water over a colander, reserving the water and discarding the cabbage.
Place the cabbage water back in the saucepan and add your various shades of eggs, making sure they aren’t too crowded. Turn up the heat and bring to a boil, then turn off the heat, cover the saucepan and set a timer for 10 minutes.
Remove the eggs from the saucepan (do not throw the water away) and divide them into two separate Le Parfait Jam Jars. Once the cabbage water has cooled to room temperature divide it between the two jars, making sure the eggs are as submerged as possible. Pour a tablespoon of white vinegar into the one jar and watch it magically turn pink.
Cover the jars and place them in the fridge overnight. Remove the eggs from the jar the following day and place them on a piece of absorbent paper towel and allow them to dry completely before handling.
Turmeric Dye
Place 2 tablespoons of turmeric powder in a saucepan. Cover with about 3-4 cups of water and bring to a boil. Turn down the heat and allow the cabbage to simmer for around 20 minutes. Take the saucepan off the heat, cover and leave it to cool to room temperature.
Place your various shades of eggs in the saucepan, making sure they aren’t too crowded. Turn up the heat and bring to a boil, then turn off the heat, cover and set a timer for 10 minutes.
Remove the eggs from the saucepan (do not throw the water away) and place them in a Le Parfait Jam Jar. Once the turmeric water has cooled to room temperature pour it into the jar, making sure the eggs are as submerged as possible.
Cover the jars and place them in the fridge overnight. Remove the eggs from the jar the following day and place them on a piece of absorbent paper towel and allow them to dry completely before handling.
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