Naturally dying eggs

We wanted to try dying eggs naturally over here after reading about it here.  We opted to go with the cold method of dying since it would take many turns at the stove and I wanted the girls to be able to do it themselves.

For the beets, blueberries, tomato, tumeric and blackberries we boiled them first.  I used about a handful of each to a 2 quart saucepan.  I covered each fruit of spice with water and boiled them each for about 10 minutes, added a big old splash of vinegar (the more you use the more intense the color) and poured that through a sieve, placed them into jars, and allowed them to cool.

For the coffee and tea I just used the leftovers I had from the past couple of days and added the vinegar to the jar.

We placed eggs in bowls, and covered them with the cooled ingredients.  The eggs were then moved into the fridge overnight.

I’ve heard you can run the dye through a coffee filter to avoid spotted eggs but we  liked the mottled look.

The results were:

Tomato : Almost no color at all

Tea: Light reddish yellow

Coffee: A soft brown, lovely and my favorite

Tumeric:  Bright yellow, beautiful.

Blackberry: Dark dusty blue

Beet: Deep raspberry and the least spotted

Bluerry: Dusty blue

We mixed blueberry and tumeric and ended up a great dark blue/green color.

The eggs also had a sort of film on them.  If you leave the film it will dry and be a part of the egg.  I wiped it off but if you leave it you get more intense color.

We also cracked a couple of eggs and decided to dye them anyhow and cracked them some more.  The result was the coolest dragon egg thing – check out the inside of this shell!  We may do another round of dragon eggs tomorrow.

Good luck and if you have any questions leave them in the comments and I’ll do my best to answer!  I put pictures of the girls dying eggs in a slideshow for you below.
Peace,

Liz

This slideshow requires JavaScript.

Advertisements

4 thoughts on “Naturally dying eggs

  1. That is such a cool project! When I was a girl we always put shelled H. C. eggs in a jar of beet pickle juice and refrigerated overnight. Then Mother cut them into quarters. They were so pretty and tasted good too!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s