Dyed Easter Eggs in Beetroot, Turmeric & Red Cabbage

1. 1 Eggspack 10 pcs ≈ $1.89 2 pcs
2. 2 Beetroot≈ $2.50 per kg 80 g
3. 3 Turmeric 3 g
4. 4 Red cabbagepack 1 kg ≈ $2.00 100 g
5. 5 Vinegar 9% 15 ml
6. 6 Salt 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Wash the eggs¹, cover with cold water, add salt, and boil for 10 minutes after it comes to a rolling boil. Cool in cold water.

2. Chop the beetroot², cover with 250ml water, and simmer for 15 minutes. Strain and stir in 1/3 cup vinegar.

3. Chop the red⁴ cabbage, cover with 250ml water, and simmer for 15 minutes. Strain and stir in 1/3 cup vinegar.

4. Dissolve the turmeric in 200ml hot water, stir, then add the remaining vinegar.

5. Divide the eggs¹ among the three dyes and soak for 20 minutes for a pale tint or up to 2 hours for deeper color.

6. Pat the eggs¹ dry on a towel—don’t rub the shells until fully dry.