Everyone, young and aged, can agree, coloring eggs for Easter is so much fun. How about coloring them naturally, with fruit and veggies? Sounds cool right? First, we need to have the perfect egg to color. Now, we all have our very favorite method to hard boil eggs. If you are still unsure, here is a perfect recipe to start the egg coloring adventure.
40 m 8 servings 72 cals
1 tablespoon salt 1/4 cup distilled white vinegar 6 cups water 8 eggs Add all ingredients to list
Combine the salt, vinegar, and water in a large pot, and bring to a boil over high heat. Add the eggs one at a time, being careful not to crack them. Reduce the heat to a gentle boil, and cook for 14 minutes.
Once the eggs have cooked, remove them from the hot water, and place into a container of ice water or cold, running water. Cool completely, about 15 minutes. Store in the refrigerator up to 1 week.
Now for the dying process, here are the steps, they look so cool in the end…my daughters described them as “vintage”
How to Make Naturally-Dyed Easter Eggs
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. (I put the pot on my fire escape and it cooled off in about 20 minutes.)
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.
You can also start with raw eggs and cook them in the dye bath as described in this post on Onion-Skin Eggs. I found that with dyes like the Zinger tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.
***Try different things like blueberries or raspberries