Photography by Donna Griffith
Darling and delicate, these dyed eggs put a sophisticated natural spin on the classic Easter decoration.
Check your local grocer for eggs laid by Ameraucana chickens. Their unique pastel tone will make this craft pop
• Head of red cabbage
• 2 litres of water
• 18 Leaf and bloom cuttings
• 18 large white eggs
• Nude pantyhose, cut in eighteen 4- x 5-inch rectangles
• 18 small rubber bands
• 1/4 cup of white vinegar
• Paper towels
1. Chop the cabbage into large pieces; place in the stockpot with the water. Bring to a boil; simmer for 1 hour.
2. Meanwhile, place a cutting facedown on an egg. Holding the cutting in place, cover the egg with a piece of pantyhose, pulling the edges together tightly at the back of the egg; secure with a rubber band. Repeat with the other eggs.
3. Remove the cabbage from the pot; discard. Add the vinegar to the water in the pot.
4. Carefully place the prepared eggs in the pot. Boil for 10 minutes; remove from the heat. Let the eggs and dye cool to room temperature; cover and refrigerate overnight or until the eggs have reached the desired colour. (The longer the eggs sit in the dye, the more intense their colour will become.)
5. Remove the pot from the refrigerator; bring to room temperature. Remove an egg from the dye. Using the scissors, snip the rubber band; discard along with the cutting and the pantyhose. Using a paper towel, dab away any excess liquid on the egg; place on a few sheets of paper towel to let dry completely. Repeat with the other eggs.