Dragon eggs
By Olga Babitskaya
Prep Time:
10m
Cook Time:
20m
When it comes to dyeing these, you have a couple of options. You can boil the eggs right in the cabbage water, or simply submerge pre-boiled white eggs into the cooled dye solution. Either way works well.
Ingredients for Naturally Dyed Dragon Eggs
Dragon Eggs
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1 red cabbage (essential for the natural blue dye)
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1 dozen white eggs
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vinegar (optional, to enhance the blue color, though I didn’t use any)
-
gold food coloring (or strong unsweetened cocoa to make the speckles)
Instructions for Crafting Blue Dragon Eggs
- First, prepare the dye by finely chopping the cabbage. Cook it for about 30 minutes over low heat with enough water to just cover it. Strain the liquid to remove the cabbage pieces, keeping the vibrant blue broth, and let it cool completely.
- While the dye is preparing, hard-boil your white eggs and let them cool down as well.
- Once both the cabbage water and the eggs have cooled, you can stir in a tablespoon of vinegar if you have it (this helps the color take, although I skipped it). Place the eggs into the blue solution, ensuring they are fully submerged, and leave them to soak overnight to achieve that deep color.
- If you did use vinegar, check the color a bit earlier as it may set faster. In the morning, carefully lift the eggs out and place them on a napkin to dry. Once they are dry to the touch, splatter them with the gold food coloring (or a cocoa mix) to create the characteristic speckles.
