Curcuma: With ten grams of the finely ground curcuma root (or powder) and half a liter of water conjured up in 10 minutes, a wonderful colored broth for golden yellow Easter eggs!
Beetroot: Simmer three to four tubers of beetroot covered for 30 to 45 minutes and done.
Spinach: Cover 300 grams of leaf spinach with water and cook for 30 to 45 minutes. Then just let the eggs steep in the colored broth and the Easter eggs are naturally green.
Have fun dyeing the Easter eggs!
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