1. In a mortar or blender, place the madder root and crush it very well until it breaks down. Put it in a saucepan and add the water. Leave it aside for 12 hours so the madder root releases all its color. Alternatively, bring it to a boil for 15-20 minutes over medium heat, until it releases its intense red color.
2. Take a stocking or tulle fabric and tie it at one end. Dip the eggs in water. Take a leaf or flower and dip it in the water. Secure it onto the egg. Carefully pull the stocking or tulle over it and tie it very tightly with string. Repeat the same for all the eggs.
Place them inside the saucepan with the madder root, making sure they are in a single layer so they don't break. If you don't find white eggs and use brown ones, add a little vinegar for better color setting and optionally a little salt while boiling for a stronger shell. Turn on the heat, and once the water is boiling vigorously, reduce to medium-low heat and boil for 10 minutes. Turn off the heat and leave the eggs in the dye until they cool down.
3. Carefully remove them, cut the stocking, wipe them dry, and place them on absorbent paper. When they are completely dry, rub them with a little oil and a soft cloth for shine.
