We here at the Dean house normally dye eggs with the typical PAAS color kit, but this year I wanted to dye them with things I already had around the house. Going with the theme of an all natural me, I thought what the heck. As I looked on other blogs and websites the process varied, but the items used were the same. Here is a list of some veg, herbs, and fruit to help you get the approximate hue you want.
Red: Raspberries, Canned Cherries with the juice, and a ton of red onion skin.
Pink: Beets, Cranberries, and red grape juice.
Orange: Yellow Onion Skin, Carrots, Paprika, and Chili Powder.
Yellow: Chamomile, Green Tea, Celery Seed, Parsley, Ground Turmeric, and Ground Cumin.
Brown: Instant Coffee, walnut shells, and black tea.
Green: Spinach, and fresh Basil.
Blue: Blueberries, True Blueberry Tea, and Red Cabbage Leaves.
Violet: Red Wine, and Hibiscus Tea.
Lavender: Red Zinger Tea, and Purple Grape Juice.
From the herb garden, in the backyard, I picked fresh basil, chamomile, and parsley. I also had on hand a can of sliced beets, True Blueberry Tea, Raspberry Zinger Tea, Celery Seed, and some frost-bit blueberries, blackberries, and raspberries.
In each pot I put 2 cups of water and 1/4 cup of vinegar. Bring it to a rolling boil, and then let simmer for around 30 minutes. The parsley turned out a little light. Maybe I should have added a bit more, or let it simmer a while longer.
I placed 2 hard boiled eggs into a labeled mason jar, and added the strained dye to each jar, along with an additional tablespoon of vinegar. Just make sure you have enough to cover the tops of the eggs. (See how light the parsley dye turned out.)
I checked them after an hour, and the color wasn’t as dark as I would like it. I let the jars cool, and transferred them to the refrigerator, to set overnight. The Next morning it wasn’t how I imagined it would be. Some of the color was great and consistent, others the color was blotchy and not ideal. The parsley, once dried, turned a vibrant shade of yellow.
I thought I would try a different, faster process. I ended up boiling the egg with the food, and herbs. In each pan I put 1 tablespoon of salt, 3 tablespoons of vinegar, 2 raw eggs, and the food, spice, or herb; along with enough water to cover the eggs, a little over a cup. Here is a list of ingredients, for each batch. Each batch I brought it to a boil, and then let it simmer for about 30 min.
2 tablespoons turmeric, salt, vinegar, water.
1/2 can cranberries, salt, vinegar, water.
2 tea bags black cherry tea, salt, vinegar, water.
5 yellow onion peels, salt, vinegar, water.
1/4 red cabbage, salt, vinegar, water.
Beets, salt, vinegar, water.
These colors turned out to be vibrant, and more uniform in color. On the down side the egg shells cracked, not all of them, but some. Does anyone know why? I put the room temperature eggs in room temp-ish water. I know putting cold eggs in boiling water makes them crack, and I am not really sure what happened here. Oh well. Here are the pictures of the final, boiling process, products.
The turmeric, red cabbage, and yellow onion skin color really blew my mind! Here is a side by side, of the dipped and boiled eggs.
I can’t wait for next Easter, and try the boiling process out again! It really is amazing, how natural ingredients can color egg shells with such amazing colors! If you have tried to dye eggs naturally, tips are really welcome! Please, comment below.
Hope everyone is enjoying their week.