Naturally dyed Easter Eggs

After writing the previous post on dangerous food colours, the first thing that came to my mind was – what about Easter Eggs? I remember that my grandmother used to dye her eggs for Easter with a dark red powder and red onion.

I searched for other natural colors for Easter Eggs dyeing and this is want I found and put together:

Yellow – Carrot, Turmeric Curcuma, or Saffron

    

The egg will be more yellow if you use all three ingredients. The best would be to use 3 tablespoons of turmeric curcuma powder, 3 spoons of shredded carrot and 3 spoons of saffron. Add some sugar in the water and boil them for 30 minutes. Put the already boiled eggs and keep them in this water all night long.

Red – beetroot

Prepare 1 l. of water, 3 glasses beetroot juice and 1 tablespoon of white vinegar. Put the eggs and boil them slowly. After they are boiled, leave them in at least 1 more hour.

Dark Red – red onion

There are two ways how to do this. You either boil the eggs together with the outer red layers of the onion, or carefully wrap every egg in the red onion layers. The colour intensity depends on the time boiling the eggs and keeping them together.

Blue – red cabbage

Shred the red cabbage, squeeze it, and put it in a pot, together with water, 1 tablespoon of vinegar and 1 tablespoon of sugar. Boil together for 30 minutes. If you want to achieve a marble look of your eggs, use only the water, and if you want blue colour, put the eggs in the pot and leave them overnight.

Green – Spinach

Put the spinach in a water, and leave it for 3 hours. Boil it for 30 minutes, and put the eggs to stay overnight.

   Photo courtesy by: Ecofabulous