Dye Easter Eggs Naturally
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Free Ground Shipping on all MATTE products for a limited time. Does not apply to rush shipping. Cannot be applied to prior purchases. Applies to orders placed online at cookware.lecreuset.com and in Le Creuset Signature Stores. Offer not available in Le Creuset Outlet stores. Matte collection includes Mineral Blue, Sisal, and Cotton colors. Exclusions apply. Offer ends April 30, 2014 at 11:59 p.m. PST. At checkout, enter promo code MATTE.

Easter Done Naturally

We believe that the best ingredients (and cookware!) yield the best results. So this Easter, we developed a fun way to dye eggs naturally in some of our signature spring colors like Soleil and Caribbean, with the pure pigments found in such pantry staples as red cabbage and turmeric. The results are unprocessed, beautifully color-saturated eggs that look so good you could eat them. And the best part is . . . you actually can!

Ingredients
  • Yield: One dozen
  • Prep Time: 5 minutes
  • Cook Time: 15 minutes + refrigerate in dye overnight
  • • 12 eggs
  • • 8 cups water
  • • 1 teaspoon vinegar
  • Then just add...

¼ red cabbage for Caribbean Eggs

2 cups grape juice for Cassis Eggs

1 teaspoon turmeric for Soleil Eggs

Preparation

CARIBBEAN EGGS:

Place eggs in a single layer in the bottom of the pot. Add water, vinegar and red cabbage. Bring to a boil and reduce heat. Simmer for 15 minutes. Remove eggs from pot and place in large bowl. Strain liquid through a coffee strainer and pour strained liquid into bowl with eggs. Cover and refrigerate overnight for deeper color. Remove from liquid and keep refrigerated.

CASSIS EGGS:

Place eggs in a single layer in the bottom of the pot. Add water, vinegar and grape juice. Bring to a boil and reduce heat. Simmer for 15 minutes. Remove eggs from pot and place in large bowl. Strain liquid through a coffee strainer and pour strained liquid into bowl with eggs. Cover and refrigerate overnight for deeper color. Remove from liquid and keep refrigerated.

SOLEIL EGGS:

Place eggs in a single layer in the bottom of the pot. Add water, vinegar and turmeric. Gently stir to dissolve turmeric. Bring to a boil and reduce heat. Simmer for 15 minutes. Remove eggs from pot and place in large bowl to cool. Keep refrigerated (do not refrigerate in dye overnight).