Easter Egg Dyes - Naturally

 Watch the Food Network Video (click here) to see for yourself how to dye eggs naturally, then read the post and get started for a fun family Easter activity.


Why dye with natural colors instead of artificial?
According to Organic.org, “Many food colorings contain color additives such as Red No. 3 and Yellow No. 5, which, according to a 1983 study by the FDA, were found to cause tumors (Red No. 3) and hives (Yellow No. 5).”

Read this other blog's post about the drawbacks of artificial colors if you’d like to read more on the topic.

It is more time-consuming than using a store-bought conventional egg dye kit (highly recommend preparing the egg dye baths a few hours before you plan to dye the eggs with the kiddos), but it is healthier for your kids and the environment. “Dyeing eggs the natural way gives you the opportunity to spend more time with your family, teaching kids to use alternative project methods that are healthier for them and the environment.”

You Will Need The Following to Get Started:

• Hard boiled eggs (preferably white eggs since they take on the dyes better than brown eggs)
• Ingredients to make your dyes: vegetables, fruits and seasoning powders
• White vinegar (2 Tablespoons for every quart of water)
• Several pots and bowls
• Optional: stickers, rubber bands, and crayons for decorating the eggs and making interesting patterns
• Egg cartons for drying the dyed eggs

Creating Your Colors:
As a guideline, use up to 4 cups for vegetable solids and 3–4 tablespoons for spices per quart. Mash up fruits. Play around with what you have on hand and mix colors together--especially using the three primary color recipes noted below.
cherries - pinkish red
blueberries - blue
cabbage - blue
tumeric - yellowish orange
chili powder or paprika - reddish orange

RED
2 cups beets, grated
1 tbsp white vinegar
2 cups water
Substitute: strong Red Zinger tea, or chopped fresh or frozen cranberries

YELLOW TO GOLD
3 large handfuls of yellow/brown onionskins
1 tbsp white vinegar
3 cups water
Substitute: strong chamomile tea, or 2 to 3 tbsp ground turmeric

BLUE
1 pound frozen blueberries, crushed
1 tbsp white vinegar
2 cups water
Substitute: red cabbage leaves, coarsely chopped, create lavender

Click here to Read more

Egg Dyeing:

Method 1—Hot
Place eggs in a single layer in a large, nonaluminum pan. Add the dyeing ingredient of your choice—it’s best not to mix until you are comfortable with experimenting. Cover the eggs and other dyeing “agent(s)” with one inch of water. Add 2 tablespoons of white vinegar per quart to help the color adhere to the egg, and bring to a boil. Next, simmer for 20–30 minutes or until the desired shade is achieved. If you cook the eggs longer than 15 minutes, they will become rather tough.

 Method 2—Cold
The cold method is the same as the hot method with the following exception. Once ingredients have simmered 20–30 minutes (depending on desired shade), lift or strain the ingredients out of the water and allow the water to cool to room temperature though you may wish to try keeping the ingredients in the colored water to give the egg more texture as the dye will become concentrated in areas where the vegetable touches the egg. Submerge the eggs until the desired color is achieved. You may keep the eggs in the solution overnight as long as it is refrigerated. The longer the egg stays in the dye, hot or cold, the deeper the hue will be. Using vinegar will also help the color deepen.

*from http://crunchydomesticgoddess.com/