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Dyeing Easter Eggs with Veggies

Got this in the weekly newsletter from thekitchn:

http://www.apartmenttherapy.com/uima...ster-eggs3.jpg

Quote:

How To Make Vegetable-Dyed Eggs

Keep in mind the effect of the dyes varies depending on how concentrated the dye is, what color egg you use, and how long the eggs are immersed in the dye. I used half a purple cabbage, shredded, to dye four eggs. Err on the side of more rather than less when creating your dye.

Hard Boiled Eggs, room temperature, or white and brown eggs, preferably not super-fresh (see note below)
Purple cabbage (makes blue on white eggs, green on brown eggs)
Red onion skins (makes lavender or red)
Yellow onion skins (makes orange on white eggs, rusty red on brown eggs)
Ground turmeric (makes yellow)
Red Zinger tea bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
Oil (canola or olive)
White vinegar

Clean the eggs so there are no particles sticking to their shells.

To prepare a colored dye, first chop the cabbage, chip or peel away the dry skins from the onions, or shred the beets. In a stainless steel saucepan, boil enough water to generously cover the number of eggs you'll be dyeing. Add the dye matter and bring to a boil, turn heat down to low and simmer, covered, for 15-30 minutes. Dye is ready when it reaches a hue a few shades darker than you want for your egg. Examine a sample in a white dish. Remove from heat and let cool to room temperature (I put the pot on my fire escape and it cooled off in about 20 minutes).

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that's all you have. Stir in the vinegar. For the dyeing, it's best to use a pan with a flat bottom, like a Dutch oven, or a large jar as pictured above. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Place in refrigerator until desired color is reached. Massage in a little oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

Note: You can also start with raw eggs and cook them in the dye bath as described in the previous post about onion-skin eggs. I found with dyes like the Zinger tea and beets, the color was more concentrated with the refrigerator method. Of course, this method requires clearing out some space in the refrigerator.

I am so intrigued that I am going to try this tonight/tomorrow and take pictures. The colors are just so pretty, and it looks like there is more variety than with commercial dyes.

How about you? Are you dyeing some eggs this year? How are you going about it? Post pictures of your creations if you have them!

The problem with this one is that there is no link on thekitchn's website for this (I looked); it was in the weekly email newsletter. However, here is a link to thekitchn: Apartment Therapy The Kitchn

Last year's post on using onion skins to dye eggs: http://www.thekitchn.com/thekitchn/h...er-eggs-081574

When I was a kid, gramma and mom used to color eggs using onion skins.

Now that I'm all growed up, my eggs come pre-colored. :rolleyes:

http://img249.imageshack.us/img249/430/eggtrays9.jpg

Thanks Snowy, this is a wonderful thread and a neat way to teach kids about natural dyes.

Have a Happy Easter, too!!!!! (I always dye eggs and either share 'em or just end up making potato saled with them or other dishes)

(HEhehe...no my potato salad isn't multicolored!)

Any other Easter tips to share?

Here's a link to the method, as (finally) posted on thekitchn: Vibrant Eggs, Dyed Naturally | Apartment Therapy The Kitchn

I'm actually having a lot of fun with this! I have six eggs in a jar in the fridge right now with the dye I made from a purple cabbage. Next up is the onion peel dye.

I didn't get a chance to color eggs this year...how'd yours turn out, snowy?

The colors in the photo are so rich, Snowy. Beautiful.

So how have your eggs turned out? Did you detect any vegetable flavors when you ate the egg, and did any of the dye transfer through the shell?

I have pictures, but I need to get them off of my camera. We're still eating some of them :lol: and no, there's no veggie flavor to them, even the ones that sat in beet dye for 24+ hours.

They turned out really beautiful, though. They are definitely not your store-bought-dye eggs. The amount of work that went into making the dye really wasn't bad at all. It was a bit messy at times, but that is what aprons are for.

I have done pysanky (wax resist dyed), but have always used commercial dyes which are wild mondo rich colors. The eggs are blown out (for posterity) and then decorated, but I have wondered about designing hard-boilded eggs for eating. Theres something more natural about reaching for an egg to eat and admire as opposed to a basket of art, but Im afraid the commercial dyes are toxic. Im going to try these.