– Before placing the eggs in the dye bath, wash them and let them soak in a lukewarm water and vinegar solution for half an hour.
– Dyes can stain, so wear gloves!
– To make the eggs shiny, polish them with some sunflower oil once they’re dry
Our 5 favourite colours
|Elderberry or fresh red cabbage
||for a soft blue or violet
|Dry chamomile blossoms
||for soft yellow
|Parsley or ivy leaves
||for light green
||for natural red
||for a strong golden brown
For all colours, start by making a dye from the ingredient before dying the eggs in the cold dye.
Boil 500g fresh vegetable, finely chopped, in a litre of water for 30 – 40 minutes. Strain the dye through a towel.
Leaves, blossoms, peels and berries:
Approx. 30 – 100 g. Soak for 2 hours. After that, boil for approx. 30 – 60 minutes, then strain through a towel.
Place eggs in a pot with tepid water, boil for 10 minutes and rinse with cold water. Dye in deep bowls. Place the eggs in the bowls and pour in the dye you made earlier, making sure the eggs are fully covered. Allow to steep for around 30 minutes to let the dye take effect. For more intense colours, let the eggs steep for up to 3 hours (e.g. for deep blue, steep overnight in red cabbage dye). When the eggs have turned the colour you want, dry them on a kitchen towel.