Natural dyes are a beautiful way to jazz up your dishes! This is a fun and easy way to experiment with colors, enhance the flavor, and make something that is sure to be the talk of any spring/summer celebration, like Easter. Although I don’t typically do much to celebrate this holiday I thought it’d be fun to honor my Easter Egger chickens today! These birds are bred from Araucana’s which are known for their beautiful blue egg shells. The inside looks like other common chicken eggs, but not for long! We’re getting colorful to celebrate spring! You can dye eggs shells like this as well (fun for crafts with kids), or experiment on cloth. Feel free to try every color/filling or just stick with one. There are many ways you can take this so have fun!
Strain Pairing: I’m using a Runtz infused oil for this recipe! This strain is a cross between two of my all time favorites (Gelato x Zkittles) and is known for its fruity taste and super uplifting effects! Someone suggested I call these “Devils Lettuce Eggs” and I think that’s going to be there new name from now on! 😀
Cannabis Ingredients:
- O.5- 1 tbsp on canna-butter, vegan butter, oil, or coconut oil
Serving size – fills about 20 @ 5-10mg each
Ingredients:
- Eggs (colors up to a dozen)
- Water
- Ice
- White vinegar
- 1/2 head of red cabbage, chopped
- 1 red beet, peeled and chopped
- 2 tsp turmeric
- 1 tsp baking soda
- Salt
Garnish options –
- Dijon mustard
- Paprika
- Salt + pepper
- Bacon
- Green onion
- Avocado
- Smoked salmon
- Cheese cheese
- Edible flowers
Recipe:
Step 1 (after preparing mise en place): Boil the Eggs
- Place clean eggs in a pot and cover with cool water until its about an inch above the eggs. Splash in some white vinegar and bring to a boil on the stove.
- Once the eggs are at a roaring boil, turn/take off the heat and cover the pot with a lid for 7 minutes. Prepare an ice bath in a medium bowl
- After 7 minutes, scoop out the eggs with a spotted spoon and dump them in the ice bath. Let them cool before de-shelling the eggs and placing them on a clean plate. ** While the eggs are cooling, start creating the colors
Step 2 – Color!
Yellow – In a pot, simmer the turmeric and 1 1/2 cups of water for 10 minutes. Let cool for a few minutes before pouring into a heat-proof container and adding some salt and vinegar
Red- In a pot, simmer the beets with 2 cups of water for 20 minutes at medium heat. Let cool for a few minutes before straining into a heat proof container and adding salt + vinegar
Blue- In a pot, simmer the cabbage and 2 1/2 cups of water for 20 minutes. Let cool for a few before straining the liquid into a heat proof container. Add baking soda and salt for a more vibrant blue. ** Butterfly Pea Flower works here too, add lemon for purple!
Step 3 – Filling + Assembly –
- Mix the egg yolks into a creamy consistency with other ingredients of choice ( typically dijon mustard, paprika, black pepper and (optional) mayo). An avocado filling is made this way as well.
- With a spoon or piping bag, fill the eggs back up with the egg yolk mixture. Garnish with whatever you want! This is a fun chance to get creative!
How I did it:
- Yellow (turmeric) eggs have egg yolk mixture, bacon bits, scallions, and paprika
- Red (beet) eggs have egg mixture, dollop of cream cheese, smoked salmon, and capers (I love Lox bagels so these are fridge stapled in my house, check out this Beet Cured Salmon for another interesting way to blend these flavors)
- Blue (cabbage) eggs have egg yolk mixture, avocado, and daisies (yes, they’re edible!)