AMAZING Way of Dying Easter Eggs Naturally…You Won’t Believe The Results!

Jan 27, 2017 by

Now if your like me you want to do adventurous things with your kids!

egg dye

This is a great way to show your kids that you can naturally make beautifully colored eggs!

natual egg dye

With Easter Just Around the corner you can get these simple ingredients gathered and be ready to start dying your own eggs the ALL Natural way!

Naturally-Dyed Easter Eggs

Per cup of water use:

  • 1 cup chopped purple cabbage — makes blue on white eggs, green on brown eggs
  • 1 cup red onion skins — makes lavender or red eggs
  • 1 cup yellow onion skins — makes orange on white eggs, rusty red on brown eggs
  • 1 cup shredded beets — makes pink on white eggs, maroon on brown eggs
  • 2 tablespoons ground turmeric — makes yellow eggs
  • 1 bag Red Zinger tea — makes lavender eggs

Add 1 tablespoon white vinegar to every cup of strained dye liquid

For every dozen eggs, plan on using at least 4 cups of dye liquid

Here’s how to Make Naturally-Dyed Easter Eggs

 

This Makes 1 dozen eggs

 

1 dozen hard-cooked eggs, room temperature, or white and brown eggs, preferably not super-fresh
4 cups dye liquid made from any of the following:

 

  • 1 cup chopped purple cabbage per cup of water — makes blue on white eggs, green on brown eggs
  • 1 cup red onion skins per cup of water — makes lavender or red eggs
  • 1 cup yellow onion skins per cup of water— makes orange on white eggs, rusty red on brown eggs
  • 1 cup shredded beets per cup of water— makes pink on white eggs, maroon on brown eggs
  • 2 tablespoons ground turmeric per cup of water — makes yellow eggs
  • 1 bag Red Zinger tea per cup of water— makes lavender eggs

 

1 tablespoon white vinegar per cup of strained dye liquid
Neutral oil, such as vegetable or grapeseed

Pour the amount of water you need for the dye you’re making into a saucepan — you can make 4 separate batches of different colors or 1 large batch of a single color; follow the ratios given above for each ingredient to make more or less dye.

Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil. Turn the heat down to low and simmer, covered, for 15 to 30 minutes. 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.

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). Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid.

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.

Transfer the eggs in the dye to the refrigerator and chill until the desired color is reached. 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.

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Thanks to thekitchn for this Great Idea

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