How to Dye Easter Eggs Naturally
Three natural solutions are:
• Chopped cabbage, chopped beets or onion skins, water and white vinegar
• Turmeric, water and white vinegar (2 tsp/ 10 mL turmeric per 1 cup/250 mL water)
• Brewed coffee or tea and white vinegar
1. Bring the dye solution to a boil. Cover, reduce the heat and simmer for 30 minutes.
2. Strain, discarding the solids. Return the liquid to the pan.
3. Add eggs. Simmer over medium-low heat for 30 minutes. Alternatively, soak hard- cooked eggs in the cooled solution for 30 minutes, but the color will be lighter and perhaps mottled.
4. Transfer eggs to a rack and let them dry. Note: These eggs aren’t good to eat.
√ Use 2 tbsp (25 mL) white vinegar per 4 cups (1 L) liquid.
√ If you want to eat them, keep dyed eggs in the fridge. Food-safety rules still apply.
√ To empty an eggshell for decorating, prick a hole in each end with a needle. At the wide end, gently enlarge the hole until it is as big as, say, the tip of a baster. Shake the egg well, wide end down over a bowl, to empty out the contents. Alternatively, hold the egg, wide end down over a bowl, and blow into the hole. Pour cool water into the shell, swish it around, then shake it out. Let the shell drain, wide end down, then shake it dry again. Cover the holes with melted wax.