Serve up something fabulously different this Easter, the kids will have lots of fun making them and eating them too. As this experiment uses natural dyes the eggs are perfectly healthy to eat.
What you will need:
Eggs, pans of water, red cabbage, vinegar. You can use other foods to dye the eggs, but I personally think the red cabbage gives a lovely blue color. Beetroot goes grey, which is a little un-appetising, spinach goes yellow and onion skins can go anywhere from light yellow to deep red, so have fun experimenting!
# 1 – Make the dye by roughly chopping the red cabbage (or veg of your choice), and putting it in a pan with 4 cups of water and 3 tablespoons of white vinegar. Bring to the boil and let simmer for about 30 minutes.
# 2 – Put the eggs in another pan with clean water and bring to the boil. Boild rapidly for 3 minutes, then remove from the heat, cover and leave for 12 minutes. Then peel them and place in a bowl.
# 3 – Once the dye has been cooking for 30 minutes strain into a clean bowl, leave to cool for a few minutes and then pour over the eggs. Leave for 2 hours and up to over night in the fridge.
# 4 – Once the eggs have been dyed cut them in half to reveal the amazing contrast in color and enjoy as you normally would!