There’s a specific method to dyeing eggs with natural colorants derived from wildflowers, vegetables, or spices that is more or less the same regardless of the dye selected. Simmer the ingredient of choice in plenty of water for around an hour, adding vinegar at the end to help the dye adhere to the shell and set properly. Then leave it to cool overnight. If you want a more intense, deeper shade, don’t strain it before cooling. When it’s time to dye your eggs, strain any bits from the liquid, bring it back to a simmer.
It is important to choose white eggs, ensure they are at room temperature and give their shells a good wash before boiling. The water should cover them by about two finger-widths, and they should not bounce around while boiling, as they may crack. Simmer for around 20 minutes and once the heat is turned off, leave them in the water to cool. The longer they remain, the more intense their color will be. Finally, for a glossy finish, give them a light coating of olive oil.
Red
Using beets or onion skins is the most well-known natural method for dyeing eggs red. Beets color the shell from pink to deep red, while onion skins produce a brick-red hue. The bulbs from 1 kilogram of beets or the skins from seven red onions, along with about 50 ml of vinegar, are adequate for 10-15 eggs.
Another traditional method that is still widely practiced today is using madder root. Sold in spice shops, where it is broken into small pieces and ready for boiling, it is considered ideal for dyeing eggs (about 70 grams is enough for 15 eggs), because in addition to producing a striking color, it is also colorfast: It does not stain the hands nor penetrate the shell.
Similar to madder root is the root of the alkanet, a perennial plant native to coastal areas, which is sold in some organic and herbal shops, as well as bakami, from the bark of the logwood tree, originating from Central America.
In Corfu, people used to dye eggs red with poppies, broomrape (a parasitic plant that grows on broad beans), as well as what is locally called varzi. In this case, however, the term does not refer to tree bark but to a type of seaweed classified as a red alga, found in southern Corfu, in the Lefkimmi area, from mid-March through April. It is quite rare, and nearly a handful is needed to dye a dozen eggs, or slightly more.
Yellow and orange
If you prefer yellow or orange shades for your eggs, you can use turmeric or paprika, in proportions of about 6 tablespoons to 1-1.5 liters of water, along with 2 tablespoons of vinegar.
For a paler yellow color, almond tree leaves are used in some islands, but also in Tsakonia and other parts of the country.
Blue and green
If you want your Easter eggs green, you can use half a kilogram of spinach or sorrel. For a blue-purple shade, you can use the leaves of one red cabbage or a handful of dried hibiscus (available in spice shops or tea stores).
There is one, slightly more complicated, method for achieving a very striking marbled result, using green tea and hibiscus:
In a pot large enough to comfortably hold 12 eggs, add water, vinegar and salt, and boil the eggs for 10 minutes, timing from when the water begins to boil. Once cooked, remove the eggs and let them cool on a towel. Add 100 grams of green tea leaves to the pot and fill it with enough water to later submerge the eggs (about 2-2.5 liters, without overfilling). Place it over heat and let the tea boil for 5 minutes. Remove from heat and allow it to cool, without straining.
In the meantime, prepare a hibiscus infusion by placing 100 grams of dried hibiscus in a bowl and covering it with boiling water. Let it sit for 30 minutes, until the water takes on a deep red color.
Next, cut 12 rectangular pieces of gauze, about 20 cm long, each large enough to wrap an egg securely. Strain the hibiscus, keeping only the leaves and discarding the liquid. Spread one piece of gauze on a clean plate and scatter a few of the damp hibiscus leaves across its center, forming a loose “nest.” Place one boiled egg on top, lying sideways. Add a few more hibiscus leaves over the egg (without fully covering it), then wrap the gauze tightly around it, twisting the ends like candy wrappers and tying them with string or thread. Repeat with the remaining eggs.
Submerge the wrapped eggs in the pot with the green tea, using a spoon to cover them with the tea leaves.
Place the pot in the refrigerator overnight.
The next day, remove the eggs from the tea and unwrap the gauze. You will see that they have developed a striking color: green with blue patches where the hibiscus was, as the red pigment of the hibiscus will have turned blue. Let them dry on paper towels or a cloth, then rub them lightly with oil to give them a shine.
This story first appeared in Kathimerini’s food supplement, Gastronomos.