November 14, 2008, Newsletter Issue #256: DYING EASTER EGGS--THE NATURAL WAY!
Tip of the Week
DYING EASTER EGGS--THE NATURAL WAY!
This Easter, why not color your eggs using natureīs very own dyes? Itīs possible to come up with a great number of colors using natural ingredients that can easily be found in almost any kitchen.
Pale Red: Fresh beets or cranberries, frozen raspberries
Orange: Yellow onion skins
Light yellow: Orange or lemon peels, carrot tops, celery seed or ground cumin
Yellow: Ground turmeric
Pale green: Spinach leaves
Green-gold: Yellow Delicious apple peels
Blue: Canned blueberries or red cabbage leaves
Beige to brown: Strong brewed coffee
To dye the perfect Easter eggs the natural way, hereīs what to do:
1. Put eggs in a single layer in a pan. Pour water in pan until the eggs are covered.
2. Add about a teaspoon of vinegar.
3. Add the natural dye appropriate to the color you want your eggs to be. (The more eggs you are dying at a time, the more dye you will need to use.)
4. Bring water to a boil, then reduce heat and simmer for 15 minutes.
5. Remove the substance you used to color the eggs. Put eggs in a bowl. If you want your eggs to be a darker shade, cover them with the dye and let them stand overnight in the refrigerator.
When using natural dyes, it is a good idea to use distilled water (or water filtered of chlorine). Chlorine and other chemicals are commonly put into tap water to keep it safe to drink, but the chlorine will also work against the dye, making it less intense. You can buy distilled water or filter it yourself.
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