As, probably, many other parents, we tried to introduce Easter tradition to our son when he was a child. And, of course, together we painted eggs, went egg-hunting, created Easter baskets and decorated Easter tree with tiny bunnies, eggs, flowers, and birds.
My grandma used onion skins to dye Easter eggs, and I am still following this tradition. But being a huge fan of spices and knowing that some of them, like paprika, saffron and turmeric, can change the color of the food, I decided to play with these spices and eggs. No, no, I didn’t use saffron, which is gold expensive, but turmeric and paprika worked perfectly, as well as onion skin. So on that Easter we had wonderfully vibrant naturally colored eggs in the Easter basket.
Easter Eggs Au Naturel
- 5 white eggs
- 2 tbsp turmeric or paprika
- Oil for wiping
Wash the eggs.
In a saucepan, put the eggs in a single layer, cover them with water, and add the spice. Bring the saucepan to a boil. Reduce heat and cook the eggs for about 20 minutes.
Remove the saucepan from heat and let the eggs to cool in the spice solution.
Drain the eggs and dry with a paper towel.
Put a few drops of oil on a dry paper towel and wipe the eggs. Remove excess oil from the eggs, so they stay shiny but not oily. Let them dry in the air.
Cook with pleasure!