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Varoma Easter Eggs | Sophia's Kitchen

Varoma Easter Eggs

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Prep Time: 2 hours 30 minutes
Cook Time: 30 minutes
Servings: 24 eggs

What could be better than dying your very own eggs with the kids this Easter? It couldn't be easier, and the end results are just so beautiful. Plus, the dyes are all natural and made with leftover veggies and scraps that would've otherwise just have been thrown away.

These gorgeous eggs are such a wonderful Easter project, and once you've found them after your Easter egg hunt, you can use them to make my delicious egg molee!


  • 12-24 eggs


  • 2 tbsp turmeric
  • 250 g water
  • 1 tsp white wine vinegar


  • 100 g beetroot
  • 250 g water
  • 1 tsp white wine vinegar


  • 5 brown onions skin only
  • 250 g water
  • 1 tsp white wine vinegar


  • 250 g red cabbage
  • 100 g blueberries
  • 250 g water
  • 1 tsp white wine vinegar


  1. To make the individual freezer bags for the Easter egg dye, place the vegetable/dye agent in the mixing bowl and add the water and vinegar and mix 5 Sec / Speed 5. Fill into a freezer bag. Add the eggs to the freezer bag, no more than 6 at a time per bag. Seal with a clip and place in the Varoma dish.

  2. Add 500g water in the mixing bowl and cook 30 Min / Varoma / Speed 2.

  3. Then remove the bags from the Varoma and leave to soak for another 2 hours before removing the eggs from the bags. The eggs should now be coloured nicely and once cool you can use a little vegetable oil to rub on each egg to create a shine.

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