July 6, 2007, Newsletter Issue #325: Natural Egg Dyes
Tip of the Week
If you donīt want to purchase dyes for coloring your Easter eggs, here are some natural substitutes...
Orange: Paprika; 4 Tbsp per quart of water
Blue: red cabbage; 4 cups, sliced, per quart of water
Red: Pomegranate juice in place of water
Pink: Cranberry juice in place of water
Green: Spinach; 4 cups per quart of water
Ocher: Onion skins; 4 cups of the dry outer skins
Mocha: One quart of strongly brewed coffee in place of water
To use: Combine dye materials, 2 Tbsp vinegar and water, in a large pot. Simmer 20-30 minutes, then strain and cool. Dip hard-boiled eggs in cold dye until desired color is achieved, soaking anywhere from 5 minutes to several hours in the refrigerator. Turn eggs occasionally to ensure even dyeing. Dry on
paper towels or in egg cartons.
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