Recipes at Sound Food

Color your Easter Eggs - naturally

Create a basket of hard-boiled eggs tinted with lovely pastel shades of blue, yellow and aqua, using these recipes from the spring issue of Edible Vancouver. Lovely to look at, and perfect for Easter breakfast or egg-salad sandwiches.
  • Yellow: Boil 3 cups water, 2 tablespoons turmeric and 1 tablespoon vinegar together, uncovered, for 15 minutes. Cool before adding your previously hard-boiled eggs. Leave the eggs in the dye for at least 10 minutes to get a stronger (but still pastel) pigmentation. Drain, chill and store in the refrigerator.
  • Blue: Add 12-15 frozen blueberries to 3 cups of boiling water, simmer for 10 minutes. Crush the blueberries to make a slurry, add a tablespoon of vinegar and boil for another 5 minutes. Cool. Add hard-boiled eggs for 10 - 15 minutes, drain and chill.
  • Aqua: Chop 4 large red cabbage leaves, add to 3 cups of boiling water and 1 tablespoon vinegar, simmer for 15 minutes. Strain and cool. Add hard-boiled eggs for 10-15 minutes, drain and chill.
  • Pink: Strain the liquid from pickled beets into a jar, add hard-boiled eggs! Drain and chill.
One of the old-fashioned hints they remind us of: wrapping rubber bands around the eggs before you dunk them in the dye will leave leave crazy white rings.

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