Naturally Dyed Easter Eggs

Easter is just around the corner and I feel like I have so many ideas I want to make but I've just been so busy. We just moved and I've been unpacking boxes, removing wallpaper and painting so I haven't had much time for posting anything on my blog lately and feel really bad about it.

Well in between painting the walls I had time to try dyeing some eggs for easter. When I was little I loved painting and dyeing eggs...but back then we only used onion skins and I was never a big fan of their brown colour. This time I wanted to try something I never tried before. I'm so pleased with the result. I can't believe how pretty they turned out and really beats painting them. I only used natural colours. I used beetroot, spinach, red cabbage, saffron and turmeric. Mostly I was surprised by how pretty the red cabbage dyes the eggs...a really pretty pale blue.

How to:
Pink: I used Beetroot: Chop one beetroot into chunks. Boil 5dl of water and pour over the beetroot. When nice and dark pink, remove the beetroot and add 1 tbsp of vinegar. The result is superb. If you want a really light pastel pink you don't have to leave them in for long....and of course the longer you keep them in the more vibrant the colour will be.

Light Blue: I used Red cabbage. I had never thought from looking at the colour of the  liquid that they would actually turn blue...I thought they'd end up purple or pink. Chop 5dl of cabbage and pour 5dl of boiling water on top. When the liquid has cooled down, remove the cabbage and add 1 tbsp of vinegar. The longer you keep your eggs in the bluer they will become. They will also become darker when they dry.

Yellow: I used Turmeric and saffron. Honestly the end result was almost identical. Just use whatever you have at home and mix with boiling water until you have a vibrant yellow liquid. Add 1 tbsp of vinegar to 5dl of water.

Pale green: I used Spinach. Combine 7dl of fresh spinach with 5dl water in a saucepan and bring to a boil. Reduce to simmer and strain until water turns a bit green. Strain the spinach and press to get out some extra greenness. Stir in 1 tbsp of vinegar. The result was a bit disappointing so next time I will try something else which is green....hmmm I wonder if Matcha would work?

After the eggs had dried, I splattered them with some edible gold powder.
I think they turned out beautiful...what do you think?

By the way...most of the time people use boiled eggs....I used raw ones just because I like to use them in the mornings or whenever I need them. Also a few of them are actually Nougat eggs inside a real eggshell from Fazer...yummy!!!

None of the food ingredients used for colouring were wasted. The cabbage and beets I used for a borsch soup. The Spinach I used for breakfast and the saffron I used when cooking seafood.


Happy Easter Everyone! :)