Just a few days before Easter, let me share with you a recipe which can be a wonderful workshop with kids : Natural dyed eggs. It’s a funny activity, ecological and very useful to create a lovely atmosphere on your Easter lunch table :). After dying all the eggs, you can serve them as an appetizer and/or use them for the Easter egg hunt in the garden. I’m used to doing this activity each year with the kids and they really love it! And, above all, it’s very easy to make!!
- Cooked eggs, room temperature (white or brown eggs, preferably not super-fresh)
- 1 cup chopped purple cabbage per cup of water
- 1 cup red onion skins per one cup of water
- 1 cup yellow onion skins per cup of water
- 1 cup shredded beets per cup of water
- 2 tablespoons ground turmeric per cup of water
- White distilled vinegar (1 tablespoon per cup of strained dye)
- Liquid neutral oil
Stir the water and the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil. Then adjust the heat. Turn the heat down to low and simmer, covered, for 15 to 30 minutes.
When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature.
Strain the dye and add vinegar into it ( 1 tablespoon of vinegar per cup of strained liquid)
Finally, pour the dye over the eggs when the temperature is lower. Make sure the eggs are completely submerged. Let them dye for about 30 minutes to one hour.
Dry and oil the eggs. Polish with a paper towel.
Store the eggs in the refrigerator until you use them for eating or for the Ester egg hunt!!!
See you next week for a post about a wonderful French designer who makes dreamy decorations for kids 😉
Happy Easter weekend, every one!!