Recipe by Mims & Squims
Did you know that many FD&C (U.S.) approved food coloring dyes have been banned in other countries due to safety concerns? I think I'll dye my eggs the all-natural way, with things I know are safe
Top Review by Missy Wombat
This is a very useful list not only for Easter eggs but for icing. I used beetjuice to colour the icing for my daughter's birthday cake pink. It's very useful to have a list of potential colourants in one spot.
- 1 -2 dozen egg (white)
- white vinegar
- cranberries or juice
- red grape juice
- pickled beet juice
- red onion, skins (boiled)
- yellow onion, skins (boiled)
- strong coffee
- instant coffee
- black walnut, shells (boiled)
- orange peel (boiled) or lemon peel (boiled)
- carrot, tops (boiled)
- celery seed (boiled)
- ground cumin (boiled)
- ground turmeric (boiled)
- red cabbage (boiled)
- blueberries (crushed & boiled)
Directions See How It's Made
- If younger kids are helping, boil the eggs ahead of time. Then let the eggs sit 20-30 minutes in the colors you make as instructed below.
- Wrap uncooked eggs with rubber bands or, draw designs on them with white crayons if desired & place on bottom of pan.
- Add water until eggs are submerged.
- Add one teaspoon vinegar.
- Add desired natural dye material. Use more material for more eggs or for richer color.
- Bring water to boil.
- Reduce heat and simmer for 20-30 minutes.
- Once desired color is attained, remove the eggs. (Note: If using red cabbage, the color will not turn blue until it cools off).
- If you want darker eggs, temporarily remove the eggs and strain the dye through a coffee filter. Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.