Saturday, April 16, 2011

Easter: Natural Egg Dyes

Using the foods and flowers found in nature to color eggs is better for you, your family and the Earth. The colors will muted and ligher than synthetic commercially prepared dyes.
- Pick four colors and cooresponding botanicals from the list below. Your stove probably only has four burners, and that is why we are limited to 4 colors.

- If you want to use a white crayon to make designs or write names on the eggs, do it a this time. - Place the uncooked white eggs in a single layer in a pan. Add water until the eggs are covered.

- Add 1 teaspoon of vinegar and the natural dye. Use more dye material depending on the amount of eggs or for a more intense color.

- After water comes to a boil. Reduce heat and simmer for 15 minutes.

- If you are satisfied with the color, remove the eggs from the dye solution. The color will lighten once the egg dries.

- If you want the color to be more intense, you can soak overnight. Remove the eggs from the liquid. Strain the dye through a coffee filter, let the dye solution cool to room temperature. If you want a speckled effect, skip the straining step.

- Cover the eggs with the dye solution and let them soak in the refrigerator overnight.

- Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of olive oil onto the eggs once they are dry.


Lavender: Small Quantity of Purple Grape Juice, Red Zinger Tea

Violet Blue: Hibiscus Tea, Red Wine

Blue: Blueberries, Red Cabbage Leaves

Green: Spinach Leaves, Liquid Chlorophyll

Yellow: Orange or Lemon Peels, Ground Turmeric

Orange: Yellow Onion Skins, Cooked Carrots, Paprika

Pink: Beets, Cranberries or Juice, Raspberries, Juice from Pickled Beets

Red: Lots of Red Onions Skins, Canned Cherries with Juice, Pomegranate Juice, Raspberries

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