Easter Egg Dye ---All Natural & Safe! |
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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 5 |
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Did you know that many FD&C (U.S.) approved food coloring dyes have been banned in other countries due to safety concerns? I think I'll dye my eggs the all-natural way, with things I know are safe Ingredients:
1 -2 dozen egg (white) |
white vinegar |
beet |
cranberries or juice |
raspberries |
red grape juice |
pickled beet juice |
red onion, skins (boiled) |
yellow onion, skins (boiled) |
strong coffee |
instant coffee |
black walnut, shells (boiled) |
orange peel (boiled) or lemon peel (boiled) |
carrot, tops (boiled) |
celery seed (boiled) |
ground cumin (boiled) |
ground turmeric (boiled) |
red cabbage (boiled) |
blueberries (crushed & boiled) |
Directions:
1. If younger kids are helping, boil the eggs ahead of time. Then let the eggs sit 20-30 minutes in the colors you make as instructed below.
2. Wrap uncooked eggs with rubber bands or, draw designs on them with white crayons if desired & place on bottom of pan.
3. Add water until eggs are submerged.
4. Add one teaspoon vinegar.
5. Add desired natural dye material. Use more material for more eggs or for richer color.
6. Bring water to boil.
7. Reduce heat and simmer for 20-30 minutes.
8. Once desired color is attained, remove the eggs. (Note: If using red cabbage, the color will not turn blue until it cools off).
9. If you want darker eggs, temporarily remove the eggs and strain the dye through a coffee filter. Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
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