These beautiful brown eggs were tinted using dyes made from vegetables. (Recipe coming soon.) I spotted these at my sister’s local butcher shop, Marlow and Daughters, on a recent trip to New York. Happy Easter, for all you believers.
UPDATE: Recipe courtesy of Marlow and Daughters
Beets: pink, Turmeric: yellow, Red Cabbage: blue/lavender, Red Onion skins: dark reddish brown, Yellow Onion skins: mahogany
1. For every quart of water, you’ll need about 2 cups of vegetable solids, plus 2 tablespoons of white distilled vinegar. Bring water, vinegar, vegetable/spices to a boil. Remove from heat and let steep for 20 minutes, then strain liquid, discarding solids. Do this for each color. More vegetable matter= stronger dye.
2. Once you have a line-up of homemade natural dyes, you are ready to go. You can dye hard-boiled or uncooked eggs. The longer you leave the egg in each dye, the stronger the color will be. For the very patient, overnight is best, though more delicate shades can be achieved in 10 minutes of less.