I kept putting off dying Easter eggs because I really wanted to photograph them surrounded by spring blossoms. When it started snowing this weekend I realized that my blossom wishes would not be coming true anytime soon, and so we got down to it. I love using natural dyes, but it does take time and patience. The kids weren’t so into the whole process, to be honest. Mainly it involves boiling ingredients and allowing the eggs to sit in the dye overnight. So if you are into instant gratification, like my kids, this might not be so exciting! Our eggs turned out a bit more molted in color than in years past, but I still think they are beautiful in an earthy way.
I used the following ingredients to achieve these colors:
Tumeric (yellow and orange)
Red Cabbage (blue)
Red Onion Skins (brown)
Grape Juice (dark blue)
Combine ingredient with water in a saucepan, submerge the eggs, and then bring the water to a boil over high heat. Once the water is boiling, remove the pan from the heat and allow the mixture to cool. Strain the mixture, composting the solids, and straining the dye into small glasses. Add one egg to each glass, place the glasses in the fridge and allow them to soak overnight. In the morning, remove the eggs from the dye and allow them to dry. The key is to remove the eggs gentle from the dye and allow them to dry completely before you handle them. The dye will rub off if you handle the eggs before their dry.
Play around with both brown and white eggs for varied results. Also, try adding 1 tablespoon of white vinegar to some of the glasses and the colors will be richer. I just play around and each year the results seem to be a bit different. These eggs are completely safe to eat, and we never notice any odd flavors due to the dyes or vinegar!