Dying Easter Eggs the natural way
March 19, 2008
My relator, Sheila Francis, sends me a newsletter occasionally and I really like some of the recipies she includes. This month there is a "Dyeing Easter Eggs the Natural Way" recipe, that I will share with you. Thanks Sheila!
This Easter, why not color your eggs using nautre’s own dyes? A variety of colors can easily be found in almost any kitchen.
Pale Red: Fresh Beets, cranberries, frozen raspberries
Orange: Yellow onion skins
Pale Green: Spinach leaves
Yellow: Orange or lemon peels, carrot tops, ground cumin & tumeric
Blue: Canned blueberries or red cabbage leaves
Beige to Brown: Strong brewed coffee
Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered. Add about a teaspoon of vinegar. Add the natural dye appropriate to the color you want your eggs to be. (The more eggs you are dyeing at a time, the more dye you will need to use.) Bring water to a boil, then reduce heat and simmer for 15 minutes. Remove the substance you used to color the eggs. Put eggs in a bowl. If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refridgerator.
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