A Natural Way to Color Eggs

Colors and Natural Sources
Ground Cinnamon — light brown
Paprika — light orange
Tumeric — bright gold
Black tea — reddish tan
Ground coffee — creamy brown
Blueberries — deep blue
Blackberries — plum
Concord grape juice — lavender
Spinach — soft green
Carrot tops — pale gold
Yellow apple skins — lavender
Chopped beets — dark pink
Beet root — reddish brown
Red cabbage — midnight blue or teal
Onion skins — yellow or brown (the longer skins are simmered, the darker the color)

Instructions

1. Place a single layer of uncooked, white eggs in a small saucepan
   
2. Add fresh dye material
   
   
   
   • 2 cups shredded produce or spices;
     
   • 1 cup chopped, dried plants; or
     
   • 1/2 cup ground herbs
     
   
   
3. Barely cover eggs with tepid water
   
4. Add 2 tablespoons of white vinegar to water (it'll set the color)
   
5. Bring water to a gentle boil
   
6. Reduce heat and simmer for 15 minutes
   
7. Carefully remove eggs from the dye bath
   
8. Rinse with cold water
   
9. Air dry
   

from Whole Foods Market.

Posted to Resources & Recommendations by , April 9, 2004 03:51 PM