Natural Egg Dyeing

Classes Craft Easter Easton Egg Dyeing Mercantile Home Natural Spring

Spring is here in the Merc Haus! Last week Ken and Alex explored natural egg dyeing in the Easton Public Market kitchen as part of the monthly Easton Out Loud event in downtown. Ken showed us how to get ready for Easter using items you might already have in your home refrigerator or pantry! If you are trying to get away from artificial colors or added chemicals this could be your answer to a fun vibrant Easter basket. Below are Ken’s notes and recipes from the evening. Submerge your hard-boiled eggs in the solutions listed below until the desired colors are reached. Ken reccomends letting the eggs soak overnight in the refrigerator for deepest coloring. Happy Spring....and enjoy! 

 

Bluish-Gray - 
Mix 1 cup frozen blueberries with 1 cup water, bring to room temperature, and remove blueberries.

Blue
 - Yes, red cabbage dyed Easter eggs turn out blue! Cut 1/4 head of red cabbage into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar. Let cool to room temperature and remove cabbage with a slotted spoon.

Jade Green
 - Peel the skin from 6 red onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Green-Yellow
 - Peel the skin from 6 yellow apples. Simmer in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar. Simmer 4 oz. chopped fennel tops in 1-1/2 cups of water for 20 minutes; strain. Add 2 tsp. white vinegar.

OrangeThe longer you soak these onion dyed eggs, the darker the color will be. Take the skin of 6 yellow onions and simmer in 2 cups water for 15 minutes; strain. Add 3 tsp. white vinegar.

Faint Red-Orange
 Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar. 

Yellow
 Rich yellow: Simmer 4 oz. chopped carrot tops in 1-1/2 cups water for 15 minutes; strain. Add 2 tsp. white vinegar.


Mustard-yellow: Stir 2 Tbsp. turmeric into 1 cup boiling water; add 2 tsp. white vinegar.
Various shades: Steep 4 bags of chamomile or green tea in 1 cup boiling water for 5 minutes.
Pale yellow: Chop 4 oz. goldenrod and simmer in 2 cups water for 20 minutes; strain. Add 2 tsp. white vinegar.
Faint yellow: Simmer the peels of 6 oranges in 1-1/2 cups water for 20 minutes; strain. Add 2 tsp. vinegar.

Brown-Gold 
- Simmer 2 Tbsp. dill seed in 1 cup water for 15 minutes; strain. Add 2 tsp. white vinegar. 

Brown - Add 1 tablespoon vinegar to 1 cup strong coffee.

Pink
 - Faint pink: Chop 4 oz. amaranth flowers and simmer in 2 cups water; strain. Add 2 tsp. white vinegar. Simmer the skins from 6 avocados in 1-1/2 cup water for 20 minutes; strain. Add 2 tsp. white vinegar. Mix 1 cup pickled beet juice and 1 tablespoon vinegar.
Dark pink: These beet dyed eggs will darken the longer they sit in the liquid. Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.

 Lavender
 - Mix 1 cup grape juice and 1 tablespoon vinegar.

 


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