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naturally dyed eggs

Naturally Dyed Eggs – an Easter Treat!

naturally dyed eggsIf you were to tell me a rabbit could lay eggs, I would seriously have to check your pupils.  German folklore suggests a story about a rabbit laying eggs and hiding them in a garden.

  It was pre-Christian Germany where people worshiped gods and goddesses.  Ēostre, the goddess of spring and fertility, chose the rabbit as her symbol.  The Springtime meant new life and rebirth and eggs were a symbol of fertility.  According to history.com Easter eggs represent Jesus’ resurrection; the egg reminds Christians of the rock tomb from which Christ arose.  This association came later when Roman Catholicism became the dominant religion in Germany in the 15th century and merged with already ingrained pagan beliefs.  The Easter bunny legends were brought to the United States in the 1700s, when German immigrants settled in Pennsylvania Dutch country.  Naturally dyed eggs dates back to medieval times and were given to all servants at Easter.

As a child, I looked forward to the Easter bunny.  Mom would hide the eggs we had dyed and early Sunday morning go looking for them.  After finding the eggs, we’d enjoy a light breakfast, head to church and later on celebrate Easter with a roast dinner.  I would later follow with tradition and hide the eggs for my kids.  Painting or dyeing the eggs was always fun, sometimes messy, but always fun.  My kids are all grown up and for some strange reason I felt compelled to dye some eggs, perhaps to rekindle some of the past.  At any rate, I wanted to go natural.  In the past, I would have used food coloring.  I was spurred on by the half used purple cabbage sitting at the back of the fridge and wanted to use it.  After searching for instructions as to how to dye eggs naturally, I have to say the process was fun and interesting to watch the colors taking shape.

dyed eggs

To make the blue dye, use half a purple cabbage and slice.  Add cabbage to a pot and fill with a liter of water and mix with 1 tablespoon of vinegar and 1 tablespoon of salt.  Cover and bring to a boil.  Reduce heat and simmer for half an hour.  Strain and allow liquid to cool to room temperature.  The yellow dye calls for 6 tablespoons of turmeric, 1 liter of water, 1 tablespoon vinegar, and 1 tablespoon salt.  Simmer half an hour, then strain.  Allow to cool.  For the red dye, peel and chop 3 cups of beets and follow same instructions for the cabbage dye.  To make the chartreuse color, soak eggs half an hour in the turmeric dye followed by the cabbage dye for 5 minutes.  Let eggs dry on a wire rack.  If you want a red dyed egg, it should be fully submerged and refrigerated overnight.  I was in a hurry and wanted to finish the task at hand.  I think the color that I was most intrigued by was the purple cabbage.  I was skeptical it would turn the egg blue…oh how little faith I had!

blue egg

What will I do with all the eggs?  Well, you’ll see in another posting.

dyed eggs

The Culinary Chase’s Note: Don’t throw out the cooked vegetables.  Use in other dishes or as a side.  If you want lavender colored eggs, soak in beet dye for half an hour followed by 30 seconds in the cabbage dye.  Get your color wheel out and experiment.  Enjoy!

The post Naturally Dyed Eggs – an Easter Treat! appeared first on The Culinary Chase.

About Heather Chase

The Culinary Chase was coined by my husband whilst in a coffee shop in Hong Kong back in 2006. We wanted something that would be a play on my last name and by the time we finished our coffee, the name was born. As long as I can remember I’ve enjoyed cooking. It wasn’t until we moved to Asia that I began to experiment using herbs and spices in my everyday cooking. Not only do they enhance the flavor of food but also heighten it nutritionally. Over the years, I began to change our diet to include more vegetables, pulses, whole grains and less red meat. Don’t get me wrong, we love our meat, just not in super-size portions (too hard for the body to digest). I always use the palm of my hand as a guide to portion control when eating red meat. If the meat is larger than my hand, I save that portion for another day. Also, if the veggies on your plate look colorful (think the colors of the rainbow) – red, green, yellow, orange etc. then you’re most likely getting the right amount of nutrients per meal. I post recipes that I think help maintain a healthy body. I use the 80/20 rule – 80% of the time I make a conscious effort to eat healthy and 20% for when I want french fries with gravy (poutine). Balance is the key and to enjoy life with whatever comes my way. Thanks for visiting!

 

The views and opinions expressed in this content are those of the author and do not necessarily reflect those of haligonia.ca.

http://theculinarychase.com/

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