Blue Easter eggs
Naturally colored blue Easter eggs for your brunch table
Ingredients
- 1 head of red cabbage
- 3.5 l water may depend on the size of your pot
- 100 ml white vinegar
- 20 white eggs
- twine
- stockings or cheesecloth cut into pieces
- sprouts, herbs, small flowers
- grains
Instructions
- Bring the cabbage to a boil and simmer for 30 minutes, let cool completely
- Meanwhile prepare little pouches from stockings or cheesecloth or any other material
- Place some herbs and grains in the pouch, place your egg, wrap tightly and tie
- Continue until most of the eggs are wrapped, you can leave some without anything, they will just be blue
- You can gently move around the grains inside the pouches so they are in your desired place, but they will expand once you start to boil your eggs
- Place all the eggs in the pot under the cabbage leaves
- If you need to add water to cover the eggs, add it
- Add the vinegar and bring the pot to a boil
- Let simmer for a few minutes (2-3) and remove from the heat
- Let cool overnight
- The short boiling period and longer cooling will result in hard boiled eggs
- In the next day,remove the eggs from the pot and the stockings and wash, let dry completely
- Rub each egg with olive oil until shiny and place on a paper towel
- The oil will make sure the eggs look good and don't break as easily