A marvel of nature I must admit! These colorful eggs bring mysterious fun to the Easter Holiday. The cooked eggs soak overnight in prepared natural dye awaiting little fingers to pull them out for a neat surprise the next day.
Naturally Died Easter Eggs
Recipe Type: Breakfast
Cuisine: Holiday Delights
- 12-18 Large white eggs
- 3 cups water, divided for the dye
- 1 1/2 cup apple cider vinegar, divided
- 1 cup beets, chopped (pink eggs)
- 1 cup yellow onion peel, (golden eggs)
- 1 cup purple cabbage, chopped (blue eggs)
- 1 cup red wine (sparking purple eggs)
- Have ready 4 small sauce pans to cook and color the eggs.
- Prepare the colors by placing 1 cup of water and a a half of a cup of vinegar in 3 small sauce pans. Place the beets in one pan, the onion peels in another and the cabbage in the third.
- Place the wine in a forth small pot without water.
- Nestle 3-4 eggs into each pan.
- Bring the pots to a simmer for five minutes. Then remove from the heat.
- Let the eggs rest overnight or for 12-24 hours in the liquid, turning occasionally. They can be stored in the fridge or a cool area such as the garage.
- The next day remove the colored eggs from their pots, dry gently and arrange them on a platter with flower blossoms, Easter has arrived!