Cabbage. Red onions. Turmeric. Beets. They all make beautiful dye for Easter eggs, and it’s all-natural, too.
And what a lucky discovery: the dye that was left on the paper towels as they dried? Made some of our eggs even more beautiful.
We also got some beautiful striations from the metal bowls I was dyeing the eggs in. Look at that green one about 8 o’clock!
I followed the handy guide in a recipe over at The Kitchn: Vibrant, Naturally Dyed Easter Eggs.
The basics: For each cup of water, add 1 cup of whatever vegetables or fruit gives you the color you want.
Beets = pink eggs.
Measure your water (I used 2 cups for each), add your dye-r and bring to a boil. Then let steep, like tea, for as long as it takes to get the color you want. (You can check by putting a little on a white plate.)
For eggs, I bring a pot of water to a boil, add my eggs, then boil for exactly 9 minutes.
Then I use a slotted spoon to remove them into an ice bath.
I left them for about 2 hours, while Sam napped.
I think it was a rousing success.
Natural Dye for Easter Eggs
Use 1 cup of each for 1 cup of water unless noted.
Blue: Red cabbage on white eggs
Green: Red cabbage on brown eggs
Pink: Beets on white eggs
Red: Beets on brown eggs
Lavender: Red onion skins on white eggs or Red Zinger tea (1 bag)
Yellow: Turmeric on white eggs (2 tablespoons)
Use a separate pot for each color you want. Chop or shred vegetables in a food processor. Add to a pot with the right ratio of water (1 cup to 1 cup). Bring to a boil. Let simmer for 30 minutes. Let steep while it cools. Strain into a bowl and add 1 tablespoon white vinegar for each cup water.
Submerge eggs in dye for at least 1 hour, and up to 2. They don’t seem to take on much more color after that.
To make crackled eggs, use a stainless steel bowl and move the eggs around.
To make tie-dye eggs, let them drain together on paper towels.
If you wish, you can polish the eggs with oil after they dry.
Originally published Apr 19, 2014 @ 10:00