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How to Dye Easter Eggs Naturally

Writer's picture: Christy McCallumChristy McCallum

My chickens are finally mass-producing eggs again after this interesting winter. I’m just dying over these naturally dyed Easter eggs. Ha, dying. Get it? Easter is a reminder of fertility and abundance, so I say turn on nature’s color — in the form of using scraps and food you probably already have on hand — and let loose.


The tradition of dyeing Easter eggs has wandered in many directions throughout history, from the early practice of staining eggs red in remembrance of Christ’s blood to what a lot of kids will tell you now: They color eggs to make them look like jellybeans.


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. I used half a purple cabbage, shredded, to dye four eggs. Err on the side of more material rather than less when creating your dye. Here’s a handy guide to follow.


The Formulas for Naturally Dyed Easter Eggs:


Per cup of water use the following:


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.





INSTRUCTIONS

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.


Add water to a saucepan: Pour the amount of water you need for the dye you’re making into a saucepan.


Start making the dye: Add the dye matter (purple cabbage, onion skins, etc.) and bring the water to a boil.


Adjust the heat: Turn the heat down to low and simmer, covered, for 15 to 30 minutes.


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.

Strain the dye: Pour the cooled dye through a fine-mesh strainer into another saucepan.

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


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.


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


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.


RECIPE NOTES

If you want your eggs to be more vibrant and less pastel, give the eggs multiple soaks in the dye, being sure to dry them between stints in the dye.




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