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Recipe of: © Monsieur Cuisine

Coloured eggs using natural dyes

MC connect
1 piece
Easy
Ready in: 1:45 h
Preparation time: 35 min.
Created on: 29.11.2018

FOR 3 BLUE AND 3 GREEN EGGS:

  • 800 g red cabbage
  • 2 tsp bicarbonate of soda

FOR 3 PINK EGGS:

  • 300 ml of liquid from pickled beetroot (use beetroot for something else)

FOR 3 LILAC EGGS:

  • 300 ml elderberry juice

FOR 3 GOLDEN-YELLOW EGGS:

  • 2 tsp ground turmeric or 1 tsp freshly grated turmeric

PLUS:

  • 5 freezer bags (3-litre capacity)
  • 15 raw white-shelled eggs (small, medium or large)
  • 5 tbsp vinegar

Nutrients

Per piece:

  • calorific value
    356 kj / 85 kcal
  • protein: 7 g
  • carbohydrates: 0 g
  • fat: 6 g
Instruction
Preparation time
35 min.
Ready in
1:45 h
  1. Thoroughly wipe the eggs with a cloth soaked in vinegar or kitchen paper.
  2. To make the blue and green dye, trim the cabbage, cut into rough pieces, wash and dry, and then chop in portions, with the measuring beaker in place, for 5 seconds/speed setting 5.
  3. Add 600 ml water and cook the cabbage, with the measuring beaker in place, for 45 minutes/speed setting 1/100 °C. Empty the blender jug and reserve the liquid.
  4. Pour the liquid immediately into 2 freezer bags and add 1 teaspoon of bicarbonate of soda to each one. Rinse out the blender jug.
  5. To make the pink dye, pour the vinegar from pickled beetroot into a freezer bag.
  6. To make the lilac dye, pour the elderberry juice into a freezer bag.
  7. To make the golden-yellow dye, boil 300 ml hot water with turmeric, with the measuring beaker in place, for 5 minutes/speed setting 2/100 °C. Pour the yellow liquid with the turmeric and 1 tablespoon of vinegar into a freezer bag.
  8. Put 3 eggs into each freezer bag. Clean the blender jug thoroughly.
  9. Pour 1 litre of water into the blender jug. Knot or clip all the freezer bags to ensure preferably no air is in the bags and then place in the deep steamer basket. Attach the lid and cook the eggs with the steamer button.
  10. Once the cooking time has elapsed, open the freezer bags, remove the eggs and allow to air-dry.

TIP

All these natural dyes will produce a much stronger colour, if the eggs sit in their dye bath for several hours or overnight before cooking them.

If a mishap should occur, it is best to treat fabrics with ox-gall soap.

 

NOTE

Vegetable dyes are the most natural way to dye eggs. The eggs will not be as brightly coloured as those dyed with synthetic dyes, but will have their own, very special charm. Dyes can be created with a number of foodstuffs such as coffee, carrots, beetroot, elder, spinach, onions and cabbage. For the sake of practicality, the eggs are boiled and dyed in one step in the steamer attachment. This always follows the same principle: 300 ml liquid and 3 raw eggs are put inside 1 freezer bag. Seal well and then place in the steamer attachment. You can cook up to 5 bags with eggs in at the same time.

Finished!

Bon appétit with Monsieur Cuisine

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