Skip the color tablets this Easter and color your eggs with Spice Monger™ organic ground turmeric. Boiling turmeric with water and white vinegar leaches some of the vibrant yellow color from the turmeric powder, leaving a bright, daffodil-colored dye.
Skip the color tablets this Easter and color your eggs with Spice Monger™ organic ground turmeric. Boiling turmeric with water and white vinegar leaches some of the vibrant yellow color from the turmeric powder, leaving a bright, daffodil-colored dye. The Goose that Laid the Golden Egg: Turmeric-Dyed Easter Eggs Boiling white eggs in the dye for thirty minutes gives them a rich golden hue.
Because turmeric is a natural dye, the color deposition on the eggshell’s surface may be uneven, resulting in a somewhat marbled or mottled effect; however, we think this only increases their rustic charm.
- 12 large white eggs
- 2 quarts water
- ¼ cup white vinegar
- 6 tbsp Spice Monger™ organic ground turmeric
Whisk water, white vinegar, and Spice Monger™ organic ground turmeric in a medium-large pot. Bring the mixture to a boil, then reduce heat to medium low and simmer for half an hour. Strain the mixture through a sieve to remove all the turmeric powder, leaving only the bright yellow dye. We recommend straining twice to ensure all the turmeric has been removed.
Place the eggs in the pot and pour the dye over the eggs, making sure they are completely covered. Boil the dye and eggs for half an hour, turning the eggs occasionally and checking to make sure the dye hasn’t evaporated so much that it exposes the eggs. If the eggs are exposed, add more water and vinegar until they are covered again. The additional water shouldn’t dilute the dye enough to prevent the eggs from turning yellow.
After half an hour, carefully move the hot eggs to a wire rack to dry with tongs or a slotted spoon. Wait until the eggs are cool before removing them from the rack.