This is a case of whatever works, works. Depending on the fruit, vegetable, spice or drink, the use of cold or hot dying methods and how long the egg is left in the dye, the color is never the same shade twice. Through my own trial and error of a variety of food and drink, mostly vegetables, here is what I've come up with so far:
- Ground turmeric: shades of yellow and orange
- Beets: pink to red (the above picture is actually a hard boiled egg dipped in leftover sweet pickled beet juice for 20 minutes! I love that it has a bit of a speckled look to it.)
- Black tea: rusty tan
- Blueberries: shades of blue
- Cinnamon: shades of brown
- Onion skins: shades of yellow
- Kale: shades of green
- Paprika: shades of orange
- Carrots: shades of orange
- Raspberries, strawberries, cranberries: shades of pink
- Coffee: shades of brown
- Red onion skins: shades of purple/lavender
- Purple cabbage: shades of blue
Cold Method for fruits and vegetables:
You will need 1 tablespoon of vinegar for every cup of strained liquid dye.
Take one cup water and combine with one cup of fruit or vegetable. Bring to a boil and let simmer for 15 to 30 minutes, depending on the desired shade. Cool and then strain. Add appropriate amount of vinegar and submerge hard-boiled eggs for desired amount of time.
HAPPY EASTER!
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