The bowl of blue robins eggs are a nice touch.
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Red Cabbage-Dyed Edible Robin’s Eggs
BTB rough-chop red cabbage, 5 c water; simmer 30-45 minutes. Cool completely then strain out cabbage. Stir into dye 4 tb white vinegar as a fixative.
Place eggs in deep dish; pour dye over to completely submerge and not touch each other. The dye is purple!! In an hour the blue magic happens.
For a lighter robins egg blue, leave eggs in about 1-2 hours. Because bottoms make contact with dish, rotate eggs every half hour or so. When you pull an egg out after 1-2 hours, the color will look super faint. It’s okay; color will darken and develop a richer, greenish hue as it dries.
To get blue ombré eggs, stagger the times you remove the eggs.....take some out after an hour, then after two hours, after three hours and after four hours. Longer than that, I suggest putting the eggs and dye in the fridge.
To get that gilded look......speckle on gold paint with old paint brush.