- 1 pinch salt
- 1 tablespoon(s) vinegar, of white wine
- 12 eggs, medium
For the basic marinade
- 400 g vinegar, of white wine
- 200 g water
- 4 tablespoon(s) granulated sugar
- 1 tablespoon(s) salt
For the color pink
- 2 beetroots, boiled or roasted – grated
- 2 star anises
For the color yellow
- 2 tablespoon(s) turmeric
- 1 teaspoon(s) ginger, powder
- 1 teaspoon(s) mustard, powder
For the color blue
- 1 cabbage, red, grated
- 1 tablespoon(s) cumin, seeds
- 2 teaspoon(s) baking soda
For the color green
- 200 g spinach, finely chopped, blanched and strained
- 200 g green bell peppers, finely chopped, blanched and strained
- 200 g zucchinis, finely chopped, blanched and strained
- 200 g spring onion, finely chopped, blanched and strained
- 1/2 teaspoon(s) salt