Step 1 Place blueberries, raspberries and turmeric in separate medium saucepans. Add 2 cups (500 mL) water and 1 tbsp (15 mL) vinegar to each saucepan. Pour coffee and remaining vinegar into another saucepan. Add 6 eggs to each saucepan.
Step 2 Set over high heat and bring to boil. Reduce heat to low and simmer for 15 minutes. Remove eggs from each saucepan. Strain and discard solids but reserve coloured liquids. Cool slightly. Place eggs back into liquids for 30 minutes or until desired level of colour intensity is achieved.