Dyed Eggs in Beetroot, Turmeric, and Red Cabbage
Easter eggs in three soft, natural hues using beetroot, turmeric, and red cabbage broths—gentle enough for kids’ tables.
- Time
- 40 min
- Serving
- 310 kcal
- Ingredients
- ≈ $0.98
- Protein
- 22 g
Ingredients
- 1 Eggspack 10 pcs ≈ $1.93 3 pcs
- 2 Beetroot≈ $2.50 per kg 80 g
- 3 Turmeric 3 g
- 4 Red cabbagepack 1 kg ≈ $2.00 100 g
- 5 Vinegar 9% 15 ml
- 6 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Wash the eggs1, cover with cold water, add salt, and boil for 10 minutes after boiling point. Cool in cold water.
Chop the beetroot2, cover with 250 ml water, and simmer for 15 minutes. Strain and stir in ⅓ cup vinegar.
Chop the red4 cabbage, cover with 250 ml water, and simmer for 15 minutes. Strain and stir in ⅓ cup vinegar.
Dissolve turmeric in 200 ml hot water, stir, and add the remaining vinegar.
Submerge one egg in each dye for 20 minutes for a light tint or up to 2 hours for deeper color.
Pat eggs1 dry on a towel—don’t rub the shells until fully dry.
Tips
- Why it works
- Cook the beets and cabbage until soft, so the decoction isn't too concentrated and doesn't dye the eggs too brightly. Pour hot water over the turmeric to bring out its color and avoid lumps.
- Substitutions
- Use lemon juice instead of vinegar in the same amount, but the color will be less lasting. Instead of red cabbage, use 50 g of beet tops, the shade will be closer to pink.
- Common mistakes
- If the eggs stay in the decoction too long, the shell will get spots. Check after 20 minutes and make sure the water fully covers the eggs.
- Storing and reheating
- Keep in the fridge for up to 5 days, wrapped in a napkin. Put into a pot of water and warm over low heat for 5 minutes.
- Serve with
- Serve on the Easter table with honey and dark bread, or as a snack with tea and cookies.
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