By Kendra Nordin, Kitchen Report
Blue: red cabbage leaves, berries
Red/pink: Red zinger tea, beets, paprika, red onion skins
Yellow/orange: Saffron, tumeric, yellow onion skins, carrots
Green: spinach
Brown: coffee
Natural egg dyes formulas/recipes seem to be widely different, but since this is a bit of a science experiment I think anything goes. Don’t be afraid to tinker.
For every cup of water, I added 2 tablespoons of ingredients and 2 tablespoons of vinegar (most recipes call for white vinegar, but all I had on hand was cider vinegar and it worked fine).
Hard boiled eggs
Submerge eggs in water, enough for 1 inch of water above the eggs
Bring to a boil
Remove from heat and cover for 18 minutes
Rinse under cold water
Cool completely
Natural Easter egg dye
1 cup water
2 tablespoons of chosen ingredients
2 tablespoons vinegar
Bring water and dye ingredients to a boil. If you are using leafy ingredients or berries, boil until a good strong color releases into the water. Strain liquid (if you leave some pulp in the liquid it will give texture to your finished glaze). Add 2 tablespoons vinegar. Submerge hard boiled eggs in heated dye mixture and simmer for 1/2 an hour. For a richer color, pour hot liquid into ceramic mugs. Submerge 1 egg per cup. Soak for 1 hour or until desired shade is reached. Dry dyed eggs in empty egg carton.
For a polished looked, wait until eggs have dried completely and rub with a little bit of cooking oil.
