Achieve ruby hues with natural Easter egg dyeing methods
Easter is a time for vibrant colours, and one of its most enchanting symbols is the colourful Easter eggs. In search of natural and effective methods for dyeing eggs, I often turn to traditional techniques passed down from our grandmothers. Today, I will share the secret to achieving deep, noble burgundy Easter eggs, whose intense colour will resemble rubies and create a unique contrast with the white tablecloth and the green cress on the holiday table.
For years, I have endeavoured to ensure that my Easter tradition is not only beautiful but also natural and healthy. One of my favourite customs is hand-dyeing Easter eggs. Instead of using ready-made dyes from a packet, I choose the natural methods my grandmother taught me. One method has particularly become a favourite of mine – I cook the eggs with beetroot and horseradish, resulting in beautiful burgundy Easter eggs that captivate everyone who sits at the holiday table.
Dyeing eggs naturally has many advantages – not only do I avoid artificial additives, but I am also assured that the shell does not allow harmful substances to penetrate to the egg's interior. Most importantly, these burgundy gems truly look exceptional!
Natural burgundy Easter eggs – How to achieve this deep colour?
You don't need fancy ingredients. Just a few products that are often already in the kitchen before Easter – beetroot, a bit of fresh horseradish, and vinegar. Thanks to these, the eggs acquire an intense, burgundy hue that looks truly elegant. Additionally, the process leaves you with the base for a homemade beetroot and horseradish sauce for meats.
White eggs are best suited for dyeing, as the colour on them is the purest and most vibrant. However, if you only have brown eggs, don't worry. The effect will also be intriguing, though darker and more subdued, sometimes with a hint of brown or rust. This is the added charm of natural methods – each Easter egg is unique.
Ingredients for natural dye for burgundy Easter eggs:
- 2–3 medium beetroot,
- 1–2 tablespoons of freshly grated horseradish (optional),
- 500ml of water,
- 2 tablespoons of 10 percent distilled vinegar,
- 4–6 eggs (preferably white).
Burgundy Easter eggs step by step – recipe
- Preparing the dye: I peel and grate the beetroot using a coarse grater. I put everything into a pot and cover it with 500ml of water. I add horseradish – it gives the dye not only intensity but also a delicate aroma. I cook everything on low heat for 20 minutes.
- Adding vinegar: After cooking the beetroot, I remove the pot from the heat and add the vinegar. This is a crucial step – the vinegar helps the colour better penetrate the eggshell, making it more intense.
- Cooking the eggs: I place raw, well-washed eggs directly into the hot liquid and cook for 10 minutes. After this, I leave them in the solution for at least an hour to set the colour. Sometimes I leave them overnight – this results in burgundy Easter eggs with a truly deep, wine-like shade.
- Drying and finishing: I remove the eggs with a slotted spoon and place them on a paper towel. Once completely dry, you can gently rub them with a drop of vegetable oil – this gives them a beautiful sheen.
Burgundy Easter eggs pair perfectly with other natural colours on the holiday table – yellow from turmeric, blue from red cabbage, or brown from onion skins. Alongside them, you can have classic beetroot with horseradish, some of which you’ve already used as a dye. Zero waste, maximum flavour and aesthetics.
