The Fun Way to Dye Eggs
Generally speaking, there are two methods used when dyeing eggs; cold dipping and hot boiling. Cold dipping produces subtler, more luminous shades and is usually the preferred method for applying multiple colors to the same egg. Hot boiling produces much more deep shades, but these eggs are for decoration only, not eating. If you prefer being able to eat your delicious creations after they’ve made their stunning Easter Sunday debut, cold dipping is recommended.
Try this recipe for Naturally Dyed Eggs
2 cups chopped, raw beets (for pink/red), OR
2 cups pulped blueberries (for blue/purple), OR
1 tsp ground turmeric (for yellow)
1 tsp white vinegar
Hard-boiled free range chicken eggs
Place your choice of coloring ingredients (beets, blueberries, turmeric, etc.) into a small pot with 2 cups water and bring to a boil. Cover, reduce heat to medium-low, and simmer for 10 minutes. Strain through a fine mesh sieve, discarding any solids, and then stir in the vinegar. Let cool until warm or room temperature. To color eggs, submerge in dye, turning often for even coating, until desired color is reached. For more colors, dye eggs first in one color, then wipe dry and dye in a second color. Or try submerging just half at a time (length wise) and then other half for a two-tone effect. For tips on hard-boiling, visit here.
Want even more variety?
Try out some of these options for creating every color of the spectrum. Be sure your work area is sufficiently covered before you start going wild, as this project will invariably be a bit chaotic (in a good way!)
Purple – Hibiscus tea
Blue/Lavender – Red cabbage, blackberries, purple or red grape juice
Green – Spinach or kale leaves
Brown/Beige – Coffee, tea, walnuts, black pepper
Yellow – Lemon or orange peels, carrots, celery seed
Orange – Paprika, cumin, chili powder, yellow onion skins
Red/Pink – Cranberries, raspberries, radishes
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