Naturally Dyed Easter Eggs

• • --- 24-30 white eggs, at room temperature

For Red Color

• • --- 1 kg fresh beetroots, diced
• • --- 2 liters water
• • --- 2 tablespoons vinegar

For Dark Reddish-Brown Color

• • --- ½ kg dried white and red onion skins
• • --- 1 tablespoon saffron threads
• • --- 2 liters water
• • --- 2 tablespoons vinegar

For Blue or Purple Color

• • --- 1 small red cabbage, about 1 ½ kg, roughly chopped
• • --- 2 liters water
• • --- 2 tablespoons vinegar

1. 1. Gently wash the eggs with water and a little vinegar to remove any oiliness from the shell. Let them dry.
2. 2. Prepare the natural dye by placing each ingredient with water in a pot. Boil for about 20 minutes over medium heat to extract the colors. Add the vinegar and let them cool.
3. 3. Place the eggs into the colored liquid and cover them from above with the material you are using (onion skins, beetroots, and cabbage). Be careful, the eggs must be well covered with water. Boil until the water comes to a rolling boil, then reduce the heat to medium and boil for 10 minutes.
4. 4. Turn off the heat and leave the eggs in the water, well covered, for as long as possible, allowing them to cool completely and absorb the color better.
5. 5. To create patterns, place a leaf or flower in water and arrange it evenly on the egg. Wrap it tightly with a piece of pantyhose and tie it securely before placing it in the dye. Remove the eggs with a slotted spoon and let them air dry naturally without wiping them. Once completely dry, rub them with a little olive oil and polish them gently.