Shared by My Saratoga Kitchen Table
*supplies available at the Saratoga Farmers’ Market
• 1 dozen eggs, any color*
• 1 cup chopped red cabbage per cup of water* — makes blue on white eggs, green on brown eggs
• 1 cup shredded beets per cup of water* — makes pink or purple on white eggs, maroon on brown eggs
• 2 tablespoons ground turmeric per cup of water — makes yellow eggs
1. Bring 1 inch water to rolling boil in medium saucepan over high heat.
2. Place eggs in steamer basket and place the basket in the saucepan. Cover, reduce heat to medium-low and cook eggs for 13 minutes.
3. Combine 2 cups ice cubes and 2 cups cold water in medium bowl. Using tongs or spoon, transfer the eggs to ice bath. Let sit for 15 minutes.
1. Add a cup of water for each color into a saucepan. Add cabbage, beets or turmeric and bring the water to a boil.
2. Cover, and turn the heat down to low and simmer for 15 to 30 minutes. You can cook longer for a deeper color. Drip a little of the colored water onto a white dish to check the color. When it has reached to color you like, remove the pan from the heat and let it cool to room temperature.
3. Pour the cooled colored water through a fine-mesh strainer into another saucepan or bowl.
4. Stir in 1 Tablespoon of white vinegar per cup of strained colored water. Pour the water over cooled cooked eggs in a bowl. The eggs must be completely under the water.
5. Refrigerate until the desired color is reached. My Saratoga Kitchen Table refrigerated eggs overnight.
6. Try rubbing dry dyed eggs with oil (olive or melted coconut oil) will allow them to shine.