Natural dyed Easter eggs

Name: Natural dyed Easter eggs
Yield: 20 eggs
Ingredients: 20 White eggs, without printing; 3 handful of onion skins; Flowers, blossoms and the like; 2 Pair Nylon stockings, preferably fine-meshed; 4 tbsp Apple cider vinegar; Oil; Turmeric (light yellow); 0.5 Head Red cabbage (light blue/light greenish); Cornflower (dark blue); 1 Beetroot (red); 1 bunch Parsley (green)

Intense red with interesting motifs completely without chemicals (okay, you do need the nylon stocking). You can also create other beautiful colours.
Red cabbage: blue
Avocado: faint pink
Yellow onion: intense red
Turmeric: creamy yellow

Season:

March - April

Keywords:

Easter Switzerland Onion egg traditional

Portions:

20 eggs

Adjust Amount:

Ingredients

White eggs, without printing

handful of onion skins

Flowers, blossoms and the like

2 Pair

Nylon stockings, preferably fine-meshed

4 tbsp

Apple cider vinegar

Oil

Alternative colours

Turmeric (light yellow)

¹/₂ Head

Red cabbage (light blue/light greenish)

Cornflower (dark blue)

Beetroot (red)

1 bunch

Parsley (green)

Instructions

Cover the onion skins with boiling water in a pan and leave to infuse overnight. Cover with a lid.
Look for nice motifs in nature. Flowers or interesting leaves are ideal here.
Cut the stockings into ~10 cm long pieces and cut the stocking lengthwise so that only one area of stocking material remains.
Carefully cover the egg tightly with the stocking without moving the motif. Tie off with a string. Prepare all the eggs in this way.
Now bring the pan with the shells (or alternative colouring) to the boil. Leave the eggs in the pan on a medium heat for ~20 minutes.

Last modified: Apr 01, 2024, 12:27 AM