Despite a busy schedule that hardly allows time for actual cooking, this weekend I devoted an evening to simmering turmeric, cabbage, blueberries and onion skins in the hopes of achieving a saturated natural palette of Easter Eggs! The key to achieving rich colors is to be patient, which is why I’ll readily admit this craft is not super exciting for (impatient) kids! The lighter colored eggs you see here soaked for three hours, while the darker hues soaked overnight. If you are interested in dyeing your own eggs, here’s what you’ll need to do:
I used the following ingredients to achieve these colors: 4 tablespoons tumeric (yellow), 1/2 head of chopped red cabbage (blue), yellow onion skins from 6-10 onions (deep orange red), 2 cups frozen blueberries (dark blueish purple). In a large saucepan filled with water, place dyestuff and bring to a boil over high heat. Boil for 20 minutes, then remove the pan from the heat and allow the mixture to cool. Strain the mixture into several small glasses (compost the solids). Add one hard boiled egg to each glass, place the glasses in the fridge and allow them to soak for desired time. Remove the eggs from the dye and allow them to dry.
The key is to remove the eggs gentle from the dye and allow them to dry completely before you handle them. The dye will rub off if you handle the eggs before they are dry. Play around with both brown and white eggs for varied results. Also, try adding 1 tablespoon of white vinegar to some of the glasses and the colors will be richer.