Diy: Naturally Dyed Easter Eggs

Let's Cook

1. Step 1.

   Fill a large pot with a steamer basket and about 1 inch of water. Bring to a boil over high heat. Gently place 24 large white eggs in the basket, cover, and steam over medium heat for 10 to 15 minutes, depending on whether you prefer the yolks dark and fudgy or fully set. Immediately transfer the eggs to a bowl of ice-cold water and cool for 10 minutes.

2. Step 2.

   In a small saucepan, combine ¼ head red cabbage (thinly sliced) and 3 cups water. Bring to a boil over high heat, then reduce to a simmer and cook for 30 minutes. Remove from heat, stir in 1 tablespoon of distilled white vinegar, and let cool for 1 hour. Gently submerge 4 eggs into the liquid and refrigerate overnight.

3. Step 3.

   In another saucepan, combine the skins from 3 large brown onions, 3 cups water, 1 tablespoon vinegar, and 4 eggs. (For a tie-dye effect, wrap the eggs in the onion peels and secure with rubber bands.) Simmer for 30 minutes, then refrigerate overnight.

4. Step 4.

   In each of three small pans, medium mixing bowls, or large glass jars, add 1 large red beet (peeled and chopped), ¾ cup dried hibiscus flowers, and ¼ cup ground turmeric separately. (Avoid plastic as the dyes will stain.) Add 3 cups boiling water and 1 tablespoon vinegar to each vessel and stir to combine. Gently submerge 4 or more eggs into each vessel, adding up to 1 cup more boiling water to the hibiscus if needed to cover the eggs. Add any remaining eggs to the dye of your choice. Leave all the eggs to soak overnight in the fridge, or for best results, a full 24 hours.

5. Step 5.

   Gently pat the eggs dry with paper towels (rinse the hibiscus eggs with cool water first). Hide, eat, use for Easter Egg Breads, or refrigerate for up to 1 week.