Ricola Dyeing eggs with herbs How-To

Dyeing eggs with herbs

How-To

Coloring Easter eggs is fun. Easter eggs can be dyed naturally with the help of various herbs, onion skins, spinach or beetroots. Why not dye eggs throughout the rest of the year, too?

Dyeing eggs with herbs

Total: 1h 45min | Active: 45min

Ingredients

Two dye mixtures of 2 l each

5 sprigs

Primrose

5 sprigs

Parsley

5

Sage leaves

5

Mint leaves

Other blossoms

As desired

20

White eggs (five or more per color)

2 l

Water per color

1 tbsp

Cooking oil

1 tbsp

Vinegar

For dyeing:

30 g

Onion skins (brown)

500 g

Spinach (green)

500 g

Red cabbage (blue/purple)

8 tsp

Turmeric (yellow)

Equipment

  • Old tights

  • Sieve

  • Kitchen paper or tea towel

  • String

Dye

  • Finely chop the plant parts (e.g. peel the onions, dice the red cabbage).
  • For the yellow dye, leave the turmeric to soak for 30 minutes and then boil down for 30 minutes.
  • Boil down the red cabbage, spinach and onion skins for 40 minutes.
  • Then filter the various dyes with a sieve and keep for coloring.
  • Tip: You can easily prepare the dyes the day before.

Dyeing eggs

  • First, clean the eggs thoroughly with vinegar and kitchen paper.
  • Sort the leaves and blossoms and arrange them on each egg.
  • Carefully place one of the tights around the egg and the herbs/blossoms and tie in a knot.
  • This will mean that the egg remains white where the leaves have been placed.
  • Bring the desired dye to a boil and hard boil the eggs for 10–12 minutes.
  • After boiling, quickly cool each egg and remove the tights.
  • Tip: Rub the dyed eggs with a few drops of cooking oil to give them a brighter, shinier color.
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Dyeing eggs with herbs
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Cowslip

Peppermint

Sage

More breakfast ideas:

Original Herb

Made from a secret recipe since 1940.