Easter is approaching. To celebrate spring with a beautiful Easter table, Petrossian prepares every day new fish roe recipes for your Easter menu. As an introduction, here is an easy idea to decorate your Easter eggs with natural dyes. Through this creative workshop, keep your children busy making Easter decorations.
Recipe to naturally color your Easter eggs
The process to make colored Easter eggs is childishly simple. Make your own natural dyes using ingredients from your pantry.
Preparation: 10 minutes • Cooking: 20 minutes
Choosing the eggs
To naturally color your eggs, get large eggs with white or light pink shells. The lighter the egg, the closer the color will be to the natural hue of the chosen ingredient. This recipe also works with quail eggs, reducing the cooking time accordingly.
Ingredients
- Eggs (preferably with light shells)
- White vinegar
- Ingredients for plant-based dyes:
- Red cabbage for purple eggs
- Turmeric powder or curry (1–2 tsp) for yellow to orange eggs
- A handful of spinach leaves for green eggs
- A handful of blueberries for blue eggs
- ½ beet diced for red eggs
- Onion skins for brown Easter eggs
Instructions
- Choose your ingredients according to the desired color. You can also use food coloring for brighter shades.
- Place the selected ingredients in separate pots. Add the eggs and cover with water.
- Simmer gently for 20 minutes.
- Transfer the colored water into heatproof containers.
- Mix each colored water with 1 tbsp white vinegar, add the eggs, and let them sit for 4 hours.
- Carefully remove the eggs and let them dry. Decorate as desired with markers or watercolor paint.
Children at play
Once the eggs are dry, children can enjoy decorating them: markers, stickers, paint… Be creative. You can also put a little paint on a transparent sheet and roll the eggs over it for an original decorative effect. Egg cartons are perfect for supporting and drying Easter eggs.
Decorate your Easter table
These naturally decorated eggs will brighten your Easter table. To accompany them with Petrossian Easter specialties, such as caviar or salmon roe, we will publish a new egg recipe every day on the blog. Happy Easter!
Photography: Marine de la Bretèche, Milk Magazine
