Sunday, April 16th is Easter, and if you haven't gotten into the spirit of things thus far, it's not too late.
Remember how fun dying eggs was when you were a kid? Well, here's an easy recipe for naturally dyed eggs (because, of course) from SF locals Leslie Jonath and Ethel W. Brennan's cookbook At the Farmers' Market with Kids.
So head to the farmers market for beets and eggs – remember that white eggs turn brighter colors than brown eggs, which take on muted tones – and let your creative juices flow (even if they end up as a festive breakfast Easter morning). The eggs can be cooked up to three days ahead and stored in their cartons in the refrigerator.
Beet-Dyed Easter Eggs
6 medium red beets
2 tablespoons white vinegar
6 medium yellow beets
1 tablespoon turmeric
1. Place the eggs in a large pot, and add enough cold water to cover the eggs.
2. Bring to a boil over high heat, then turn off the heat.
3. Let the eggs stand in the hot water for 20 minutes.
4. Remove the eggs from the water and pat them dry.
To dye the eggs red:
1. Trim the stems and root ends from the red beets.
2. Grate the beets on a box grater. They do not need to be peeled.
3. Place the grated beets in a pot and add 3 cups water.
4. Bring to a boil over high heat, reduce the heat to medium, and cook for 30 minutes.
5. Stir in the vinegar and strain through a colander lined with cheesecloth. Discard the grated beets.
6. Pour the beet dye into a small glass or ceramic bowl; you should have about 1 cup.
7. Gently add 2 eggs at a time to the dye and let stand for 10 to 15 minutes. The dye works best when hot, so reheat it as needed.
To dye the eggs yellow:
1. Trim the stem and root end from the yellow beets.
2. The skins of yellow beets have a greenish tint that can muddy the color, so unlike red beets they need to be peeled.
3. Grate the peeled beets on a box grater.
4. Place the grated beets in a pot and add 3 cups water and the turmeric.
5. Follow the same method as for the red beets, reheating the dye as needed.