I love to color eggs for Easter. Here is a great way to color Easter eggs using natural dyes
Put raw, white-shelled, organically-raised eggs in a single layer in a pan. Cover with cold water.. In a bowl add a little more than a teaspoon of white vinegar. Add the natural dyestuff for 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, and the more dye you use, the darker the color will be.) Bring water to a boil, then reduce heat and simmer for 15 minutes. Quickly check the eggs for color by removing them from the dye liquid with a slotted spoon.
If the color is as desired, pour off the hot dye liquid and rinse the eggs immediately in cold water to stop the eggs from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain and allow eggs to cool in the refrigerator. If you wish a deeper color, strain the hot dye liquid into a container, then rinse the eggs immediately in cold water to stop them from cooking. Continue to change the water until it stays cool in the pot because the eggs are no longer releasing heat. Drain the last of the cold water, then cover the eggs with the strained dye liquid. Add more water if necessary so that the eggs are completely covered. Put into the refrigerator immediately and keep eggs in the refrigerator until the desired shade is achieved. Overnight is good. Longer than about twelve hours some of the colors just get muddier instead of deeper, and the lighter shades are more vibrant
Red - Pink -- lots of red onion skins, cranberry juice, or frozen raspberries.
Orange -- Yellow onion skins
Brown -- Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.
Yellow -- Saffron, tumeric or cumin, orange or lemon peels, or celery seed.
Green -- spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.
Blue -- Red cabbage leaves make the most incredible robin's-egg blue.
Deep Purple -- Red wine makes a beautiful burgundy color
Tips for successful results:
* Use filtered or distilled water instead of tap water that will work against the dye
* For deeper colors, use more dyestuff or let the eggs soak longer.
* For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover the eggs, even after some of the liquid has evaporated during the 15 minute of boiling.
* Again, for even coverage, if you continue to soak the eggs in the refrigerator after cooking, make sure the eggs are completely covered with the dye liquid.
* Blot the eggs dry or allow them to air dry, as for some colors the dye will rub off while still wet.
* Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.
Read more about natural dyes for Easter eggs at www.debraslist.com/food/aboutcoloringeggs.html.
Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a leading consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website to learn more about her new book Home Safe Home, to sign up for her free email newsletters, and to browse 100s of links to 1000s of nontoxic, natural and earthwise products.http://www.dld123.com
