Want to dye Easter eggs naturally? Easy enough! Plenty of leftover food items in your kitchen will turn out lovely colored eggs. Keep in mind that when using spices, you want to boil enough water to fill a bowl just large enough to hold
an egg or two and add a tablespoon or more or the desired spice with a
bit of vinegar. The longer you soak eggs, the more intense the color.
My fave natural egg dye? Red wine. Not
only does it color the eggs, but the sulfites give it sparkle. And, of course, you can drink what you don't use for dunking eggs. And the wine you use for the eggs can be saved for cooking.
Rubber bands are all you need to make tie-dyed
eggs. Use a collection of different sized rubber
bands. Wrap the rubber bands, one at a time, around the eggs. Make
sure to leave some of the egg shell exposed so it can be dyed.
Pink
Pickled beet juice
Pickled beet juice
or
1 beet, quartered
cold water to cover
1 teaspoon white vinegar
cold water to cover
1 teaspoon white vinegar
Cover the beet with cold water in a small pot and bring to a boil.
Simmer until tender. Pour off 3/4 cup of beet liquid into a small cup.
Mix with vinegar. Reserve the beet for another purpose. Soak eggs for 15
minutes to 1/2 hour.
Yellow
3/4 cup water
1 tablespoon turmeric
1 teaspoon white vinegar
3/4 cup water
1 tablespoon turmeric
1 teaspoon white vinegar
Bring the water to a boil. Whisk in turmeric and white vinegar. Let the liquid cool. Soak eggs for 15 minutes to 1/2 hour.
Blue
1/2 cup blueberry juice poured off from a bag of frozen blueberries, thawed
1/4 cup water
1 teaspoon white vinegar
1/2 cup blueberry juice poured off from a bag of frozen blueberries, thawed
1/4 cup water
1 teaspoon white vinegar
Heat the blueberry juice and water to boiling. Add vinegar. Let the liquid cool. Soak eggs for 15 minutes to 1/2 hour.
Purple
1 cup red wine
1 cup red wine
Soak eggs for a few hours in the
refrigerator. They will become a mottled, sparkly purple. The wine can
be reserved for cooking
Green
Water leftover from boiled spinach
or
3/4 cup water
2 to 3 chlorophyll caplets (get them at natural food stores)
1 teaspoon vinegar
2 to 3 chlorophyll caplets (get them at natural food stores)
1 teaspoon vinegar
Bring the water to a boil. Break open the caplets and pour the
content and stir. Let the liquid cool. Soak eggs for 1/2 hour or longer.
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