Tuesday
Mar262013

Look to nature to color your eggs!

For many families, making Easter eggs is as much fun as finding them Easter morning. For this year’s eggs, look to the colors found in nature by opening up your kitchen to create your own natural egg dye. You’ll find all the ingredients you need in your freezer, pantry, spice rack and veggie bin. Part of the fun of making your own dye is experimenting with the endless possibilities of ingredient combinations; here are some ideas to get you started:

Reds, pinks and purples: beets or beet juice, paprika, red colored tea, red wine, pomegranate juice

Oranges: chili powder, annatto, yellow onion skins

Yellows: tumeric, curry, chopped carrot, orange peels

Greens: steeped green tea, red onion skins

Blue: grape juice, blueberries, red cabbage

To make the dye, boil your fruits, veggies, or spices in a cup or two of water until the dye takes on the proper vibrancy (usually about 15 minutes); the juices, teas and wine do not need to be boiled. After, add a tablespoon of white vinegar to the colored liquid to help set the dye. Let the cooked eggs sit in the dye for at least 30 minutes up to overnight (in the fridge, if the eggs will sit for longer than an hour). Once you remove the eggs from the dye, let them dry on a cooling rack with a baking sheet underneath. The colors can be wonderfully unpredictable.

Enjoy this green take on Easter!

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