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Continued: Dye eggs the old-fashioned way

  • Article by: LEE SVITAK DEAN , Star Tribune
  • Last update: March 27, 2013 - 12:41 PM

For a deeper hue, add more of the coloring agent and keep the eggs in the dye longer, even overnight in the refrigerator.

• 2 to 3 tbsp. spice or 4 c. or more chopped fruit or vegetable

• 4 to 6 c. water

• 2 tbsp. white vinegar (per 4 to 6 c. water)

Directions

Combine spice or food with water and vinegar. Bring to a boil, then simmer for 15 minutes. Eggs can be colored (and cooked) in the dye while it is being prepared (make sure the water covers them entirely), or soak hard-cooked eggs in the dye after it is made.









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