Easter Marbled Eggs and Why Use Natural Dyes
Happy Easter everyone!
If there is something I always do for Easter, it's dying eggs. I avoid using artificial colours and instead use natural ingredients like onion skins and beetroot to dye eggs. Studies show that artificial colours have been linked to hyperactivity, impaired ability to learn in children and even certain types of cancer. If you want to learn more about the negative effects of artificial colours, have a look at this article at Spoonfed.com.
This year, I've experimented with some new types of dyes. From all the ingredients that I've tried, beetroot, turmeric, chlorophyl and hibiscus tea create the most vibrant and beautiful colours!
Below is a list of ingredients you can use to dye hard-boiled eggs. You can dye whole or even peeled and partially peeled eggs to create a "marbled" look. While unpeeled hard-boiled eggs last for about a week, peeled hard-boiled eggs will last for up to 5 days (refrigerated).
Hands-on: 20 minutes
Overall: 1 hour
Nutritional values (per egg):
|of which Saturated||1.6||grams|
|Magnesium||6||mg (2% RDA)|
|Potassium||69||mg (4% EMR)|
Macronutrient ratio: Calories from carbs (2.1%), protein (36.2%), fat (61.7%)
- eggs, free-range or organic (I used 12 large eggs)
- vinegar, apple cider or white wine
- natural dyes as listed above
- salt (for boiling the eggs)
Note: When looking for ingredients, try to get them in their most natural form (organic, without unnecessary additives).
- First, boil the eggs. Fill a medium sauce pan with water, add 1 teaspoon of salt and bring to boil. Using a tablespoon or ladle, place the eggs into the water and cook for 10-12 minutes. It takes 10 minutes for large eggs to get them hard-boiled.
- Take off the heat and place the eggs into a bowl filled with cold water to cool the eggs down.
- Meanwhile, prepare the dye by pouring hot water over the spices (see the table above). Add vinegar and set aside.
- When chilled, remove the eggs from the water and place on cutting board. For a "marbled" effect, break the shells by rolling them against a cutting board.
- Don't peel all of the shell off.
- Place the eggs into the dye (no need to remove the spices) and let it stand for at least 30 minutes (or overnight in the refrigerator). The longer you leave them in the dye, the richer the colour will be.
- When done, place on a paper towel to dry. Keep refrigerated for up to 5 days. Enjoy!