Les beaux oeufs de Pâques

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Two years ago, during the first lockdown, Cécile explained her way of dyeing eggs with plants. This year, she adds a nice dose of poetry with stencil-like prints!

You need freshly emptied eggs (keep the contents to make omelettes, scrambled eggs or cakes), for a brown colour: onion peels, for blue: red cabbage and for yellow: turmeric, as well as a little spirit vinegar. You will also need small leaves and flowers (parsley, wild geranium, oxalis, jasmine, primrose or wallflower) as well as old fine stockings.

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Method

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Empty the eggs with a skewer and save the contents for use in cooking. Wash the eggs and keep them moist. Place the vegetables on top and moisten them if necessary so that they stick to the surface of the egg. Gently wrap the stockings around them and check that the plant is in place.

Put the dye ingredients in pans and place the eggs in them. Cover with water and boil and cook for 1 hour.

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Then place the eggs in glass jars in a dark place with the dye water. For the onion peel tincture, leave as is. For red cabbage or turmeric, add a tablespoon of spirit vinegar to the dye water.

 Leave the colour to infuse for 12 hours.

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Carefully remove the eggs, cut off the bottom and remove the vegetable.

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Do this with the children, it is magical to discover the impression left by the plant!

  Each egg is unique, perfectly imperfect, it's just magic!

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