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.