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Every year I dye Easter Eggs with my kids. It is such a satisfying thing to do and quite simple. We make hardboiled eggs, as we eat them and gift them to neighbours for Easter. But of course you can also blow the egg first and then dye them to keep from year to year.


Step 1 - Get your supplies

What you need: Eggs, some brown and some white, here in London I often buy white duck eggs. For the dye you need vinegar - any will do - and your vegetable/fruits/spices. We use red onions skins (red), turmeric powder (yellow) and red cabbage (blues). But lots of other vegetables and fruits can we used such as avocado skins (pink), rhubarb (pink), blue berries (blue). 

Additionally you can tie flowers or leaves onto the egg with a piece of nylon stocking which once taken off will leave a pattern. 

Step 2 - Make your dyes. 

In one pot I boil up red onion skins and in another red cabbage. I use as little water as possible to get a deep dye but make sure you cover the skins and cabbage. The kitchen will smell very "cabbagey"!

After an hour I add a splash of vinegar and boil for a little longer. 

The turmeric I also boil in water for a little shorter, and then add the vinegar once off the stove. 


Step 3 - Add the Eggs

While still boiling on the hob I will add the first lot of eggs. A mix of white and brown and occasionally blue. As I want hard boiled eggs I let them cook for another 10 mins and then take the pots off the hob. 


Step 4 - Leave to Dye

I now carefully move the eggs into glass storage jars for each colour (or anything to store them in) and pour the dye over while removing the cabbage and onion skins as I go. For the turmeric you don’t have to strain away the spices. 


Step 5 - Admire your Eggs

Leave over night or for at least a couple of hours. You can take some out at various points to get different depths of colour. 

Take out with a spoon and handle with care. Lay them on a towel to dry, gently wash off any turmeric spice.

Then display, admire and eat. 


It’s such a lovely craft to do the morning before you have a large Easter lunch.