Naturally colour Easter eggs

Dyeing eggs is part of Easter. But if you don't want to use chemical colours, you can colour the eggs with natural colours. When coloring Easter eggs, you should pay the same attention to health as when buying eggs.

You can make very beautiful colours yourself from food. With onion peels, spinach, curcuma, red cabbage, black tea, blueberry juice, etc., you can colour eggs perfectly. Here you can find the basic recipe for dyeing with Sud.

Dyeing with brew

To colour eggs with food, boil 1 litre of water and leave the food (onion, beetroot, curcuma, etc.) to stand for 1/4 hour. This is called brew. To intensify the colour, about 2 grams of alum are added. After 15 minutes the shells, leaves and other ingredients are sieved out of the water. These can then be thrown in the organic waste. Now the eggs are added to the brew. How long they remain in the brew depends on how intensive the colouring should be. Eggs that have been cooked before and are still warm quickly take on the colour. If you can rub the eggs with vinegar beforehand, they will often absorb the colour better. If the eggs are already cooked, you can also leave the eggs overnight in the brew.

What colours do I get with which food?

brown - cook with onion skins brown - cook with black tea blue - in blueberry juice or Elderberry juice in green - in spinach broth in mint green - in mate tea boil pink - in cranberry juice in red - in beetroot broth in purple - in red cabbage broth in light blue - in elderberry juice in golden yellow : Curcuma (boil 10 grams of powdered curcuma root on 1/2 litre water yellow - marinate in saffron stock (expensive affair) orange - boil in Rooibos tea  

Easter eggs decorate

As decoration simply take cotton swabs and dip into some vinegar. Then the egg can be decorated. The vinegar dissolves the natural colour. Thus beautiful structures can be painted like with a pencil. Finally, the eggs can be rubbed with food colouring. Thus they receive a beautiful matte gloss.

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