Thursday, April 21, 2011

DIY: Naturally Dyed Easter Eggs

Dying Easter eggs is a beloved tradition in many families, but it can also be a toxic tradition. Artificial colors have been linked to allergic reactions, tumors, cancer and ADHD among other things. Luckily, nature has given us many beautiful colors that are perfectly safe to smell, touch and eat! And obviously a better choice for our environment. Here is a good method to follow for making colorful, natural eggs, followed by a handy dye chart from about.com.

1.Place the eggs in a single layer in a pan. Add water until the eggs are covered.
2.Add approximately one teaspoon of vinegar.
3.Add the natural dye. Use more dye material for more eggs or for a more intense color.
4.Bring water to a boil.
5.Reduce heat and simmer for 15 minutes.
6.If you are pleased with the color, remove the eggs from the liquid.
7.If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.
8.Naturally-colored eggs will not be glossy, but if you want a shiny appearance you can rub a bit of cooking oil onto the eggs once they are dry.

ColorIngredients
LavenderSmall Quantity of Purple Grape Juice
Violet Blossoms plus 2 tsp Lemon Juice
Red Zinger Tea
Violet BlueViolet Blossoms
Small Quantity of Red Onions Skins (boiled)
Hibiscus Tea
Red Wine
BlueCanned Blueberries
Red Cabbage Leaves (boiled)
Purple Grape Juice
GreenSpinach Leaves (boiled)
Liquid Chlorophyll
Greenish YellowYellow Delicious Apple Peels (boiled)
YellowOrange or Lemon Peels (boiled)
Carrot Tops (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Chamomile Tea
Green Tea
Golden BrownDill Seeds
BrownStrong Coffee
Instant Coffee
Black Walnut Shells (boiled)
Black Tea
OrangeYellow Onion Skins (boiled)
Cooked Carrots
Chili Powder
Paprika
PinkBeets
Cranberries or Juice
Raspberries
Red Grape Juice
Juice from Pickled Beets
RedLots of Red Onions Skins (boiled)
Canned Cherries with Juice
Pomegranate Juice
Raspberries

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