We were impressed with the results of naturally dyed Easter eggs last year and will be using even more variety of produce and spices to dye eggs this year. One of the methods with natural ingredients is simply boiling raw eggs together with chosen produce or spice. The second method is boiling produce/spices and eggs separately, then dyeing eggs in the strained dye medium. I prefer the first method of boiled eggs because of vibrant colors and quick results.
Ingredients and tools:
Red - red onion skin, or both red and yellow onion skin (2 cups), paprika powder
Pink - red beets (peeled and diced, 2 cups)
Blue - red cabbage, frozen or fresh blueberries (crushed, 2 cups)
Yellow - turmeric or curry powder (2 tablespoons), carrots (diced, 2 cups)
Green - red beets (peeled and diced, 1 cup) and turmeric powder (1 tablespoon)
Distilled white vinegar - 2 tablespoons
Water - preferably filtered, 2 cups
Slotted spoon
Strainer
2-quart pots
Paper towel
Coconut or olive oil
Cotton balls
Directions:
Boiled method
Put chosen coloring ingredient ex. 2 cups of diced beets, 2 tablespoons of distilled vinegar, water into a medium pot (2-quart) and submerge 4 - 5 uncooked eggs (preferably at room temperature) in the pot. Add enough water (about 2 cups) to fully cover eggs. Cover and bring to a boil on a medium heat and simmer for 30 minutes or longer for more intense color. Remove from heat and let it sit at room temperature for another 30 minutes. Remove eggs with slotted spoon and place on a paper towel to dry. For shiny eggs, rub eggs with coconut oil or olive oil using a cotton ball.
Cold method
Bring different pots with chosen coloring ingredients, water, and vinegar to a boil. Simmer for 30-60 minutes on a low heat. In the meantime boil eggs in a separate pot and turn off the heat. Group and place 3-4 hard-boiled eggs in different wide mouth mason jars or bowls. Strain and pour your choice of coloring medium on top of grouped eggs placed in a jar. Let sit for a few hours or overnight in the refrigerator. After desired color is achieved, remove eggs from the coloring medium and place on a paper towel to dry, then brush with coconut oil or olive oil.
Happy Easter!
Ingredients and tools:
Red - red onion skin, or both red and yellow onion skin (2 cups), paprika powder
Pink - red beets (peeled and diced, 2 cups)
Blue - red cabbage, frozen or fresh blueberries (crushed, 2 cups)
Yellow - turmeric or curry powder (2 tablespoons), carrots (diced, 2 cups)
Green - red beets (peeled and diced, 1 cup) and turmeric powder (1 tablespoon)
Distilled white vinegar - 2 tablespoons
Water - preferably filtered, 2 cups
Slotted spoon
Strainer
2-quart pots
Paper towel
Coconut or olive oil
Cotton balls
Directions:
Boiled method
Put chosen coloring ingredient ex. 2 cups of diced beets, 2 tablespoons of distilled vinegar, water into a medium pot (2-quart) and submerge 4 - 5 uncooked eggs (preferably at room temperature) in the pot. Add enough water (about 2 cups) to fully cover eggs. Cover and bring to a boil on a medium heat and simmer for 30 minutes or longer for more intense color. Remove from heat and let it sit at room temperature for another 30 minutes. Remove eggs with slotted spoon and place on a paper towel to dry. For shiny eggs, rub eggs with coconut oil or olive oil using a cotton ball.
Cold method
Bring different pots with chosen coloring ingredients, water, and vinegar to a boil. Simmer for 30-60 minutes on a low heat. In the meantime boil eggs in a separate pot and turn off the heat. Group and place 3-4 hard-boiled eggs in different wide mouth mason jars or bowls. Strain and pour your choice of coloring medium on top of grouped eggs placed in a jar. Let sit for a few hours or overnight in the refrigerator. After desired color is achieved, remove eggs from the coloring medium and place on a paper towel to dry, then brush with coconut oil or olive oil.
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| Easter eggs dyed with onion skin, turmeric spice, red beets, red cabbage |
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| Mom's naturally dyed Easter eggs |
Happy Easter!
