One of our family Easter traditions is decorating eggs. Store bought egg colouring kits are effective and seem harmless but they are full of synthetic chemicals and artificial colours. I am trying to reduce our synthetic chemical exposure…so it seems strange to dye eggs (and our skin) just for a holiday craft. This weekend I want to give natural food based colourings a try.
Place eggs in a single layer in a pan and cover with water.
Add 1 tsp of vinegar.
Add your natural dye ingredients…the more you use, the darker the colour.
Bring to a boil and reduce to simmer for 10-15 minutes.
The process sounds easy but I might have to play around with different ingredients for varying colour and intensity. For a glossy finished product you can rub the eggs with a little vegetable/olive oil when cooled.
Here are some natural egg dye options. Luckily, these are common foods you might have in your kitchen that will provide good colour. Frozen or fresh produce work equally well. Canned produce will give lighter, more subtle colours.
Red – pomegranate juice, raspberries, cherries
Pink – pickled beets, cranberries, red grape juice
Orange – paprika, yellow onionskins
Purple – blackberries
Green – spinach
Greenish/Yellow – yellow delicious apple peels
Yellow – turmeric, chamomile tea, green tea
Blue – blueberries
Brown – black tea, strong coffee
So, I am gearing up to conduct the natural egg dye “scientific” experiment. I figure the worst-case scenario my house stinks and we enjoy many egg salad sandwiches this weekend. Wish me luck.