Of course, there is one thing you can’t miss out on around Easter: colourful Easter eggs. You can dye them in a completely natural way, for example by boiling a brew of various plants or spices. It’s best to do this in a pot with an enamel lining, which you no longer necessarily need to prepare meals. Boil the eggs, which have been properly cleaned beforehand, for ten minutes in the respective broth. Add a spoonful of vinegar so that the eggshell absorbs the colours better. If you want an even colouring, you have to move the eggs regularly with a spoon. If you leave them in the broth until it has cooled down, the colour will be more intense.
Coffee powder (about 40 grams in 2 litres of water and simmer for about half an hour) turns brown.
Eggs become golden brown to brown in a broth made from onion peel, which has to boil for 20 minutes in half a litre of water.
They become red to purple with a decoction of beetroot or red onions (simmer for half an hour to three quarters of an hour in half a litre of water).
Eggshells are guaranteed to turn purple to blue in a decoction of blueberries (simmer 200 grams in one litre of water for 20 minutes).
Carrots (250 grams chopped as small as possible in one litre of water and simmer for about half an hour) give an orange colour.
Eggs turn golden yellow in a decoction of turmeric powder (10 grams, 10 minutes in half a litre of water).
If you want green tones, prepare a decoction of spinach (or nettles). Cover about 300 grams with water and boil for about 40 minutes.
A few tips in the end: If you want to draw patterns on the eggshells, use a cotton bud soaked in vinegar or lemon juice concentrate. And if you want the Easter eggs to shine: rub them with cooking oil.