Egg decorating during the spring season is a tradition that dates back to the earliest civilizations. Now, Easter time is when families traditionally enjoy embellishing eggs with festive colors. Commercial dyes are used these days to color eggs, however, people from earlier times used natural dyes from nuts, berries, vegetables, spices and other edible food materials commonly available.<br />
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This year try going "back to nature" with Easter eggs dyed naturally. Remember to use only edible ingredients that are food safe. Also, dyeing eggs with these ingredients is an art and not an exact science. Have fun experimenting with Mother Nature's palate of beautiful colors! <br />
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To dye eggs naturally:<br />
Begin with hard-cooked eggs or blown out eggshells. When blowing out eggs to decorate, first wash the egg in hot water and rinse in solution of 1 teaspoon of chlorine bleach per half cup of water. Use only refrigerated eggs with no cracks.<br />
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Choose a dye ingredient. (See below). Place in a pan large enough for water to be one inch above the dye ingredient. Bring the water to a boil. Reduce the heat. Simmer for about 15 minutes or until the desired color has been achieved (during the dyeing process the eggs will not get as dark as the color of the water).<br />
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Remove the pan from the heat; strain with a fine strainer or cheesecloth the dye mixture into a liquid measuring cup Add 2-3 teaspoons of white vinegar for each cup of strained dye liquid. <br />
Pour the mixture into a container that is deep enough to completely cover the eggs, such as a tall glass. Place the eggs into the dye water until the desired color is achieved. Stir to allow the color reach all the shell parts evenly. <br />
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Remove eggs from the dye, allow drying. Naturally dyed eggs will have a dull finish. Rub with vegetable oil for a more shiny appearance. Refrigerate immediately.<br />
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Some sources for natural dye ingredients are below, others are possible. Use your own judgment about the amount of each dye ingredient to use, these are only estimated amounts. <br />
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4 cups of shredded fresh beets per quart of water for a pinkish red. 4 cups of yellow onion skins per quart of water for orange. 4 cups of spinach leaves per quart of water for pale green. 4 cups of red cabbage leaves shredded per quart of water for blue. Strong brewed coffee used in place of water will dye eggs beige to brown. Grape, cranberry, pomegranate, or beet juice used in place of water will produce grey/purple/red hues.<br />
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Source: http://www.aeb.org/KidsAndFamily/eastereggs/decoratingtips.htm<br />
March 2007<br />
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<I>Debbie Wilburn is County Agent/Family and Consumer Science Agent with Hall County Cooperative Extension (770)535-8290.</I>
