This year again, we cannot resist the urge to present our colorama of eggs dyed in a 100% natural way.

This ultra-economical creation gives excellent results provided you have a little patience, and children love discovering the colors obtained using simple "waste" found in the kitchen.

Would you like to give it a try?

A huge thank you to Cécile Molinié who created this multitude of eggs before photographing them in such a delightful way!

Materials needed to dye eggs

- eggs

- saucepans

- skewers

- absorbent paper or cloths

- white vinegar

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AND

This list is not exhaustive and depends on what you find in your kitchen!

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To obtain:

- a deep brown color: onion skins

- blue: red cabbage

- Yellow: 3 tablespoons of turmeric per liter of water

- Old rose: avocado skin and pit

- very dark blue: blueberries (for example, frozen)

- purple: red cabbage and avocado

- black: water used to cook black rice

- Greens: curly parsley and/or fresh spinach

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Method

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Carefully pierce the eggs at both ends and use the contents in your culinary preparations.

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Cook the eggs in water with each of the ingredients for about an hour.

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Red cabbage for a surprising blue

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Simple onion skins for a sophisticated, ultra-trendy chestnut.

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Avocado pit and skin for a soft pink

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Let it cool and rest for a few hours.

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Strain the colored juice and place the eggs in the juice with 2 tablespoons of white vinegar (except for the onion peels which dye without additives).

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Leave to infuse overnight (for lighter shades, shorten the soaking time)

The next day, drain the dyed eggs and let them dry on absorbent paper or a cloth.

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Admire the result!

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You will get irregular shades that vary depending on the shade of the eggshell (if you find white-shelled eggs, the colors are even more vibrant), the amount of coloring ingredients, and the infusion time.

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Photo credit: Cécile Molinié; please do not use these images without her permission.