(Courtesy of The Country Hen eggs, organic, free-range, high in omega-3. Available at most Publix stores. http://www.countryhen.com)
Want to dye your eggs for Easter but don’t want to use chemical food colors? Here is a list of natural egg dyes. This is a great way to teach your children a way to use food as dyes instead of chemicals.
BLUE – Red Cabbage Leaves
ORANGE – Paprika
RED – Lots of Red Onion Skins
PINK – Beets
PURPLE – Small amount of Red Onion Skins
YELLOW – Saffron or Calendula (yellow edible flower, also known as poor-man’s saffron)
Bring 1 cup of water and dye ingredients to a boil and reduce heat to simmer for 15 minutes to 1 hour until desired color is obtained. Strain dye liquid and add 2 tbsp white vinegar. Dip cool, hard boiled eggs into hot liquid and let sit until desired color is achieved. Take eggs out of dye and put on a rack or in egg carton to dry. Be careful: color can be easily removed until egg is dry. Eggs colored this way have a dull finish, but when they are dry, use cooking oil to add a gloss to them. Although all of the above color well, the most vibrant colors are created with the beets, saffron and red cabbage.
White or brown eggs can be colored. Brown will not make pastel colored eggs, but will make a more complex, richer tone than white.