This Easter, try making your own easter eggs using all natural ingredients instead of those garish store-bought varieties. It’s easier and cheaper.
Natural dyes make the end product not only beautiful, but healthy, delicious and safe to eat.
How to Dye Easter Eggs with Natural Ingredients?
Just raid your refrigerator and pantry for these ingredients:
Red: Beets, cranberries, paprika, raspberries
Yellow: Onion skins, turmeric, lemon peels, saffron
Green: Spinach
Purple: Red wine, red cabbage
Brown: Coffee, tea
Blue: Blueberries
Yellow: Onion skins, turmeric, lemon peels, saffron
Green: Spinach
Purple: Red wine, red cabbage
Brown: Coffee, tea
Blue: Blueberries
– Gently place eggs in single layer in large saucepan. Add enough cold water to cover eggs by 1 inch. Cover. Bring just to boil on high heat. Remove from heat. Let stand 12 minutes.
Pour off hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled.
– Bring 1 cup of water and dye ingredients to a boil and then reduce heat and let simmer for 15 minutes to 1 hour, until desired color is obtained. Strain dye liquid and add 2 tablespoons of white vinegar.
– Dip cool, hard-boiled eggs into hot liquid and let sit until desired color is achieved. Take eggs out of the dye and put on a rack or in an egg carton to dry. Be careful: color can be easily be removed until egg is dry.
– Eggs colored this way have a dull finish, but when they are dry.
– Add a little oil for your dye to create a marbled effect.
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