This recipe was created for the Le Creuset Enameled-Steel Stockpot.
Cooking time: 45 minutes
Ingredients:
- For Caribbean blue:
1 red cabbage, shredded or chopped
2 litres water
1 teaspoon white vinegar - For Soleil yellow:
1 teaspoon to 6 tablespoons turmeric, depending on how deep you want your yellow to be
2 litres water
1 teaspoon white vinegar - For Cassis purple:
2 litres red grape juice (no additional water is needed)
1 teaspoon white vinegar
Directions:
- Try to choose eggs with white or very pale shells; darker shells will still look lovely but will give you a slightly different finished shade. Hard-boil the eggs and then set them aside until cooled to room temperature. Don’t remove or crack the shells – leave them intact!
- Using a separate pot for each colour, add cabbage, turmeric or beetroots/grape juice, water and vinegar.
- Bring to the boil and then reduce heat and allow to simmer, covered with a lid, for 30 minutes.
- Strain the liquid into large bowls.
- Lower the hard-boiled eggs into the dye baths in a single layer. Cover and leave in the fridge until the colour deepens to your liking (you can even leave them overnight).
- Prepare a drying rack: cover your countertop with a thick layer of paper towels (to prevent staining the surface) and then place a wire rack on top. Carefully lift out each egg and place it on the rack until dry.
- Store in the fridge until easter!