|Boiled eggs, chopped red cabbage, turmeric, & vinegar|
|Here the eggs are inside the bowls|
It's the one time each year that I buy white eggs. All the rest of the year I buy brown eggs. Either way, they're organic, free-range eggs from the co-op, but most of the time the brown eggs just appeal to me more. But I don't expect they would color up very well, would they?
To keep things simple this year, I just did two colors, with three eggs of each. I boiled up seven eggs Friday morning, and ate one of them for breakfast (taking it out of the water after only three minutes so the yolk would be soft), and let the others sit until I had finished my tea.
So, this year's egg dyes are from red cabbage and the spice turmeric, following the directions from Lakewinds Co-op. After letting them sit in the refrigerator for a few hours, I took the eggs out and rinsed them off and was pleased to find I got a deeper blue from the cabbage than in past years—and some little white splotches that make them look more interesting than if they were just evenly colored. The turmeric always produces a nice rich gold color. (Compare the result from a couple of years ago in this blog post.)
Next: make deviled eggs, of course. And cole slaw—there's always more cabbage than I need just for eggs. And maybe next year I'll try some different foods, like beets, too.