There are plenty of pretty amazing, craft-tastic Easter egg ideas on how to dye Easter eggs. But if you are seeking a more natural way to dye eggs, we've got some information on how to do it with foods and spices. Purple cabbage can turn white eggs blue and brown eggs green. Red onion skins produces lavender or red eggs and a bag of Red Zinger tea will give you lavender eggs.
The Formulas for Naturally Dyed Easter Eggs
Each requires one cup of water:
-1 cup chopped purple cabbage = blue on white eggs, green on brown eggs
-1 cup red onion skins = lavender or red eggs
-1 cup yellow onion skins = orange on white eggs, rusty red on brown eggs
-1 cup shredded beets = pink on white eggs, maroon on brown eggs
-2 tablespoons ground turmeric = yellow eggs
-1 bag Red Zinger tea = lavender eggs
Add one tablespoon white vinegar to every cup of strained dye liquid.
For every dozen eggs, plan on using at least four cups of dye liquid.
It's easy to chop or shred these foods for their color. Simply mix them with one cup of water and one tablespoon of white vinegar.
Keep in mind the effect of the dyes varies depending on how concentrated the dye is, what color egg you use, and how long and how many times the eggs are immersed in the dye. For every dozen eggs, plan on using at least four cups of dye liquid. A hint is to focus more on number of dips rather than the length of time the eggs spend in the dye.
After your dozen eggs have been boiled and cooled to room temperature, here is how to make these natural dyes.
Equipment
-Saucepan with lid
-White dish
-Fine-mesh strainer
-A second saucepan or bowl
-Baking dish or other container
-Paper towels
1-Gather your ingredients: You can make separate batches of different colors or one large batch of a single color. Follow the ratios given above for each ingredient to make more or less dye.
2-Add water to a saucepan: Pour the amount of water you need for the dye you're making into a saucepan.
3-Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.
4-Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.
5-Check the color: The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the color. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature.
6-Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan (or into a bowl then back into the original pan if that's all you have).
7-Add vinegar: Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.
8-Pour the dye over the eggs: Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them. Make sure the eggs are completely submerged.
9-Put the eggs in the fridge: Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached.
10-Dry and oil the eggs: Carefully dry the eggs, and then massage in a little oil to each one. Polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them.
