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Food + Recipes

Naturally Dyed Easter Eggs

I saw these beautiful naturally dyed Easter Eggs over at apartmenttherapy.com and had to share!

Naturally Dyed Easter Eggs
Hard Boiled Eggs, room temperature, or white and brown eggs, preferably not super-fresh
1 tablespoon white vinegar per cup of strained dye liquid
Purple Cabbage (makes blue on white eggs, green on brown eggs)
Red Onion Skins (makes lavender or red)
Yellow Onion Skins (makes orange on white eggs, rusty red on brown eggs)
Ground Turmeric (makes yellow)
Red Zinger Tea Bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
Oil (canola or olive)

Clean the eggs so there are no particles sticking to their shells.

To prepare the colored dye, first chop the cabbage, chip or peel away the dry skins from the onions, or shred the beets. In a stainless steel saucepan, boil enough water to generously cover the number of eggs you’ll be dyeing. Add the dye matter and bring to a boil, turn heat down to low and simmer, covered, for 15-30 minutes. The dye is ready when it reaches a hue a few shades darker than you want for your egg. Examine a sample in a white dish. Remove from the heat and it let cool to room temperature (I put the pot on my fire escape and it cooled off in about 20 minutes).

Read the entire article here: http://www.thekitchn.com/vibrant-easter-eggs-dyed-natur-112957

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