Each year since I was a little girl, Easter has meant Spring and chocolate. At this time of the year nature is waking up and in the French countryside there is always plenty of eggs.
I’ve recently been interested in natural and vegetal dying and found this recipe. It is very popular in Eastern Europe and all the ingredients are very easy to find.
For a brown shade use onion peel, for blue: red cabbage, for yellow: turmeric, for purple: raw beetroot.
Method:
Empty the eggs with a skewer and use a straw to blow the content of the egg into a bowl. Repeat for each egg.
Use the eggs for cooking and keep the empty eggshells in an egg box until you have as many as you want.
Place each dying ingredient in a saucepan, add the eggs, cover with water and gently bring to a boil. Reduce the heat and let cook the plants and eggs for 30 minutes.
Place the colored water and eggs in glass jars and add a spoon of white vinegar.
Let cool down and leave the mixture overnight.
Then take all the eggs very cautiously out of the jars and let them dry on kitchen paper. The colors will get more and more vibrant or subtle.
If you use white eggs the shades will be paler. On brown eggs the blue, yellow and purple will be muted but yet beautiful.
You get perfectly imperfect eggs to decorate your home and make your children happy!
Happy Easter!
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