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Techniques for colouring Easter eggs with spices

  • Reading time Reading time: 4 minutes
techniques for colouring easter eggs with spices
Easter is a Christian festival that celebrates the resurrection of Jesus Christ from the grave and symbolises new life and renewal. One of the most recognisable symbols of this celebration are the Easter eggs, which are traditionally painted or decorated as a sign of spring, fertility and new beginnings.

Easter egg dyeing is a popular family activity that has been passed down from generation to generation, with each culture developing its own unique methods and patterns for decorating. From natural dyes such as onion shells and beetroot to modern colours and techniques, the tradition of dyeing Easter eggs remains a strong part of Easter celebrations.

Dyeing Easter eggs with natural dyes such as spices is a wonderful and environmentally friendly method. But before you start dyeing, decolour your eggs. Here''s a simple trick to...

How to decolour your Easter eggs

Decolouring eggs with vinegar is a simple, natural method that can help remove the colour from the shell or prepare them for dyeing again. This method is particularly suitable if you want to remove the colour from the eggs in a natural way, without using strong chemicals.

Here is a short recipe:


- Alcoholic vinegar

- Water

- Irrigation container

- Soft cloth or paper towels


1. Prepare the solution. Adjust the amount according to the number of eggs you want to colour, making sure there is enough liquid in the solution to cover the eggs completely.

2. Soaking the eggs: Place the eggs gently in the prepared vinegar solution. Make sure that the eggs are completely submerged. Leave them to soak for about 10 to 15 minutes. The vinegar will act on the dye on the shell of the eggs and start to dissolve it.

3. Checking and re-soaking: After the time has elapsed, gently remove the eggs from the solution and check the degree of discolouration. If the colour is not completely removed, re-immerse the eggs in the solution for a further 5 to 10 minutes.

4. Rinsing and drying: Once the desired degree of discolouration has been reached, rinse the eggs thoroughly under running cold water. Then gently wipe them dry with a soft cloth or paper towels.


- This method is safer to use on eggs you intend to eat, as vinegar is a natural substance. However, we recommend that you use the eggs as soon as possible after discolouring.

- If the decolourisation does not achieve completely white eggs, especially with heavily coloured shells, the process may help fade the existing colour somewhat, but you may not achieve a completely white shell.

- For added safety and to preserve the quality of the eggs, keep them refrigerated during the process if you plan to eat them.

Colouring Easter eggs with spices

Dyeing Easter eggs with natural dyes is not only environmentally friendly, but also brings a touch of tradition and natural beauty to the Easter table. Spices such as turmeric, onion peels, red pepper, black tea, cinnamon and cloves offer a rich spectrum of colours and add a unique aroma to the Easter eggs. Here is an extended description of five creative ideas for colouring Easter eggs with spices that will add a special charm to your Easter decoration:

1. Golden yellow turmeric Easter eggs: Turmeric is not only a healthy spice, but also a wonderful natural dye. To prepare, simply boil eggs in water with turmeric and a little vinegar, which helps the colour to adhere better to the shell. The result is vibrant yellow peacocks that look like rays of sunshine on your Easter table.

Spice mix: BAM Golden Milk

2. Reddish or brownish shades with onion peels: Using onion peels is an ancient dyeing method that gives the pyres natural reddish or brownish shades. Wrap the eggs in the shells, secure with gauze or elastic and cook. This method not only gives beautiful colours but also interesting patterns on the shell.

3. Orange peppers with red peppers: For those who like warmer, sunnier shades, red peppers are a great choice. A mixture of water, red peppers and vinegar will give the peppers a nice orange colour. Let them soak in the mixture to achieve the desired intensity of colour.

BAM Sweet peppers

4. Natural brown peacocks with black tea or coffee: For those who like classic, earthy tones, black tea and coffee are great for colouring peacocks. A strong infusion of tea or coffee mixed with a little vinegar gives the pyres beautiful brown hues, depending on the steeping time.

Spice blend: BAM Arabic Coffee Blend

5. Warm brown tones with cinnamon and cloves: Use cinnamon and cloves to add a spice note to your pirhs. Boil eggs in water with added spices and vinegar to give the pyres a warm brown tone and a fragrant aroma. This is a great method for those who appreciate both the look and the smell of their Easter eggs.

By colouring your Easter eggs with natural spices, you are adding a richness of colour to your Easter decoration, preserving a rich cultural heritage and showing respect for the environment by reducing the use of artificial colours. This approach promotes sustainable living and invites you to discover ancient traditions and their modern interpretation. Experimenting with natural ingredients such as spices allows you to explore and expand your knowledge of natural dyeing year after year, while creating Easter eggs that are as unique as they are extraordinary.

BAM spices was created with the desire to offer you spice blends of the highest quality. From now on, your savoury and sweet dishes should smell of the subtle flavours of spices. Become a master of creating superb dishes!

Order ingredients with a 10% discount:

Premium BAM baking products.

Discount on products used in the recipe - 10%:
-1,57 €
14,13 €

O avtorju

Ana F.

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