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Natural Egg Dyes

List of Ingredients





Orange Paprika: four tablespoons per quart of water
Blue: red cabbage (about four cups), shredded, per quart of water
Red: Pomegranate juice in place of water or four cups red onion skins
Pink: Cranberry juice in place of water or four cups shredded beets per quart of water
Green: Spinach (fresh or frozen), four cups per quart of water
Ocher: Onion skins (four cups of the dry outer skins)
Mocha: Use one quart of strongly brewed coffee in place of water



Recipe



There are two ways to color eggs with natural dyes: boiling and cold dipping. Boiling allows dyes to penetrate the eggshell and results in darker, more even colors. The cold-dip method can be better if you want to eat the eggs and safer when children are helping out.

Boil Method: Place 6-8 eggs in a single layer in a large pot and add enough water to cover eggs by one inch. Add some white vinegar (2 tablespoons per quart of water). Add dye ingredients (up to 4 cups vegetable solids or 3-4 tablespoons of a colorful spice, like paprika or turmeric, per quart of water or replace water with any all-liquid ingredient) and bring to a boil. Turn heat to low and simmer for 20-30 minutes. The motion of the eggs in the boiling water ensures that the color will be even on the egg. The resulting egg will be very hard-boiled and inedible, as it picks up the flavor of the dye.

Cold-Dip Method: Combine dye materials, vinegar and water, in the same proportions as the boil method above, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on paper towels or in egg cartons.