Eggs dyed with hibiscus
3 servings
360 minutes
Hibiscus-dyed eggs are an original dish where traditional boiled eggs acquire an unusual hue thanks to the infusion of hibiscus petals. This dyeing method, inspired by ancient natural decorating techniques, allows for deep burgundy and purple shades, giving the dish a festive appearance. The taste of the eggs remains classic but is slightly enhanced by the light tartness of hibiscus. They can be used as decorations for the Easter table or as an original element in appetizers. Eggs dyed this way are not only beautiful but also eco-friendly, as natural dyes are safer than chemical counterparts. A finishing coat of vegetable oil adds shine, highlighting the elegance of their hue.
1
Prepare the necessary products.
2
Wash the eggs from the inscriptions.
- Chicken egg: 3 g
3
Put in cold water and boil hard.
- Chicken egg: 3 g
4
Prepare the required amount of hibiscus tea.
- Hibiscus tea (karkade): 10 tablespoons
5
Remove the boiled eggs and rinse with cold water, then add hibiscus to boiling water.
- Hibiscus tea (karkade): 10 tablespoons
6
Put the cooled eggs back into the boiling hibiscus.
- Chicken egg: 3 g
7
Ensure the eggs are fully covered with liquid and boil for a while.
- Hibiscus tea (karkade): 10 tablespoons
8
Adjust the dye intensity by periodically checking the color.
9
After achieving the desired color, remove the eggs from the liquid, carefully cool them down, and dry.
10
Brush the cooked eggs with sunflower oil for shine.
- Chicken egg: 3 g
