Today we’re doing the good kind of magic: Eggbow-style pickled eggs. Not a prank, not a joke, just kitchen witchery with a bit of jar science. They come out so pretty it looks like they were laid by a seriously sassy hen.

Ingredients:

• 6 eggs (boiled and peeled, we’re keeping it practical)
• 450 ml water
• 250 ml vinegar (apple cider or white)
• 1 tbsp salt
• 1 tbsp sugar (optional, but it rounds things out nicely)
• Beet color: 1 cooked beet, sliced (or 200 ml beet juice)
• Yellow color: 1 heaped tsp turmeric
• Blue color: 2 cups red cabbage (purple cabbage), finely chopped
• Optional, for extra swagger: peppercorns, a bay leaf, garlic, and a couple of cloves

How to do it:

Boil the eggs for 10 to 11 minutes, cool them in cold water, then peel them with patience. If one cracks, you eat it in secret, before the cat clocks you.

In a small pot, warm up the water with the vinegar, salt, and sugar. Stir until it’s all dissolved and it smells like “okay, this is serious pickling business”.

Split it into 3 jars. Beet in one. Turmeric in another. Red cabbage in the last one. Pour the hot liquid over each and let them cool down a bit.

Now pop two eggs into each jar. Into the fridge they go. After 4 hours they’re already tinted. After 12 to 24 hours they’re basically saying, “Yep, I’m an egg from another planet”.

Serve them sliced with a drizzle of olive oil, salt, and pepper, or with a spoonful of lemony yogurt for a soft little sauce moment.

Woodland tip: when you peel the egg and the color hits you, remember this. Inside, you’re still you. But sometimes a new layer can flip your whole day. And that’s egg-cellent, literally.