A few weeks back, Taryn and I took my mother out to lunch for her birthday. We went to Tom Colicchio’s “low key” restaurant Craft Bar, and I ordered a salad. When it arrived it had a pink hard-boiled egg on it. Curious. It was pickled, the waiter told me. I was intrigued.
A few days later – and because she’s particularly in tune with the universe – my dear friend Rebecca send me this. A recipe to make pickled eggs of every color, just in time for Easter.
So, today, in an ongoing journey to reduce the chemicals in my cooking, I took a stab at making organically dyed Easter eggs. It was super easy, with one minor (but fun) bump in the road in the form of a baking powder-induced dye explosion (see video below).
I know Easter is winding down, and your egg dyeing is coming to an end – but if you find yourself with a few extra hard boiled eggs this week, try this. I am now riding the pickled egg train, and I want you to hop on.
You can check out the recipe for detail on the process and colors, but essentially you boil water, vinegar, salt and sugar, and then add the veggies and spices that create the dye color of your choice (beets for pink, purple cabbage for…you guessed it, tamarind for yellow, and so on). Pour that mixture over hard boiled, peeled eggs placed in heat proof jars, and let them sit for a few hours.
And the result…
I’m going to throw them back in the dye overnight to make the colors a little deeper. Process improvement: I’ll do this the night before next time…!
Now that I’ve got the base down, I’m going to try to get creative and make different colors. If you’ve got any bright ideas on how to turn these eggs teal or lime, let me know. Happy Easter to all who celebrated today!