Naturally dyed Easter eggs

Name: Naturally dyed Easter eggs
Yield: 20 Owners
Ingredients: 20 plain white eggs; 3 a handful of onion skins; Flowers, blossoms and the like; 2 Pair Nylon stockings, preferably with a fine mesh; 4 tablespoon Apple cider vinegar; Oil; Turmeric (light yellow); 0.5 Head Red cabbage (light blue/slightly greenish); Cornflower (dark blue); 1 Beetroot (red); 1 bunch Parsley (fresh)

A deep red with interesting patterns, completely chemical-free (okay, I suppose you do need the nylon stocking after all). You can also create other lovely colours.
Red cabbage: blue
Avocado: pale pink
Yellow onion: deep red
Turmeric: creamy yellow

Season:

Mar 1 – Apr 30

Keywords:

Easter Switzerland onion egg traditional

Portions:

20 Owners

Adjust Amount:

Ingredients

plain white eggs

a handful of onion skins

Flowers, blossoms and the like

2 Pair

Nylon stockings, preferably with a fine mesh

4 tablespoon

Apple cider vinegar

Oil

alternative dyes

Turmeric (light yellow)

¹/₂ Head

Red cabbage (light blue/slightly greenish)

Cornflower (dark blue)

Beetroot (red)

1 bunch

Parsley (fresh)

Protein

Fat

Carbs

67.5 kcal per portion

Instructions

Cover the onion skins with boiling water in a saucepan and leave to soak overnight. Put the lid on.
Look for nice subjects in nature. Flowers or interesting leaves are ideal for this.
Cut the stockings into pieces about 10 cm long, then cut each stocking lengthways so that only a single strip of stocking fabric remains.
Carefully, without moving the specimen, pull the stocking tightly over the egg. Tie it off with a piece of string. Prepare all the eggs in this way.
Now bring the pan containing the shells (or alternative colouring agents) to a simmer. Leave the eggs to simmer in it on a medium heat for about 20 minutes.
Once dry, rub the eggs with a little oil to give them a shine and make them last longer.

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