Dye eggs the old-fashioned way

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

TOM WALLACE • twallace@startribune.com Assign20011698A Easter eggs take on natures palette. Dying eggs with beets, blueberries, tea and many others elements.

It’s time to dye eggs. But forget the coloring that comes packaged. Let’s reach for food to dye Easter eggs, from onion skins or beets to red cabbage leaves, black tea and red wine.

Spices work well for coloring eggs — turmeric, curry and cumin, in particular — as does frozen or canned fruit (raspberries, blackberries, blueberries) for intense colors.

Keep in mind that natural dyes take longer to work and their color may be lighter than the instant colors that come in a box.

When you use packaged colors, hard-cooked eggs are dipped into the prepared dye and you can do it that way with homemade dye, too. But another method when you dye eggs with foods (whether scraps or liquid), is to cook the eggs in the dye as it brews. When using canned fruit, though, start with a cooked egg and drop it in the mixture. Also, if using beverages to dye your eggs, there’s no need to water down the liquid. For a sheen on the eggs, rub them with vegetable oil.

Natural dyes for eggs

You will need a significant amount of food scraps to create many of the dyes. For spices, use 2 tablespoons or more per 4 to 6 cups of water. For solid food, use 4 cups or more of chopped up ingredients (beets, red cabbage, onion skins and the like).

Pink/red: fresh beets, pickled beet juice, cranberries, frozen raspberries, red wine, red onion skins

Tan: yellow onion skins, green tea

Deep yellow: ground turmeric, curry powder, ground cumin

Orange: paprika, chili powder

Purple: hibiscus tea, cranberry juice

Blue: canned blueberries, red cabbage leaves, red grape juice

Grey: blackberries,

Brown: coffee, black tea

NATURAL FOOD DYE √

Makes 4 to 6 cups.

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.









  • related content

  • TOM WALLACE • twallace@startribune.com Assign20011698A Dying eggs with beets, blueberries, tea and many others elements.

  • TOM WALLACE • twallace@startribune.com Assign20011698A Dying eggs with beets, blueberries, tea and many others elements.

  • TOM WALLACE • twallace@startribune.com Assign20011698A Dying eggs with beets, blueberries, tea and many others elements.

  • TOM WALLACE • twallace@startribune.com Assign20011698A Dying eggs with beets, blueberries, tea and many others elements.

  • TOM WALLACE • twallace@startribune.com Assign20011698A Dying eggs with beets, blueberries, tea and many others elements.

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