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How to dye Easter eggs with the contents of your refrigerator
Dyeing Easter eggs without chemicals is easy. There are vegetables, spices and herbs that conjure up beautiful colors on the shells. Here are brief instructions for the colors blue, purple, red and yellow.
We all know that there are Easter eggs readily dyed and cooked in the supermarket. But if you prefer to eat organic or free-range eggs, you usually have to dye them yourself. Here are some natural methods:
 
1. Red cabbage leaves and elder juice results in a blue/purple color.
2. Beetroot, red onion skins and rooibos tea dye red.
3. Caraway seeds, camomile and black tea turn white eggs yellow to brown.
4. Spinach, nettle and parsley dye green.

And how do you get the color onto the egg? Simply boil 250 grams of the coloring agent - beet, for example, or nettle leaves - with half a liter of water and a dash of vinegar for a good half hour. In the meantime, rub the eggs with vinegar. Then hard-boil the eggs in the broth and let them cool. If the shell remains intact, the dyed eggs can be stored in the refrigerator for up to three weeks. 
Good to know: If you want to dye Easter eggs with purely natural dyes, you should use white eggs, because they absorb the colors more quickly than browner eggs.