EASTER EGGS – The Projects
March 22, 2012
Have you ever dyed eggs naturally? I haven’t but I think this might be the year! Most of us have the ingredients necessary around the house. The colors are definitely different and fair to say a bit more sophisticated. The process is looks easy enough… Here is a chart I found on twomenandalittlefarm
blog spot. They have edited, added to and perfected this list. When you see the word “boiled”, it just means that the ingredient MUST be boiled in order to extract the color.
||Small Amount of Purple Grape Juice
Violet Flowers + 2 tsp Lemon Juice
Red Zinger Tea bags (Celestial Seasoning brand)
||Violet Flowers (no lemon juice)
Red Onion Skins (boiled)
Large Amount of Purple Grape Juice
Red Cabbage Leaves (boiled)
||Spinach Leaves (boiled)
Fresh Basil (boiled)
||Yellow Delicious Apple Peels (boiled)
Fresh Parsley (boiled)
Orange or Lemon Peels (boiled)
Celery Seed (boiled)
Ground Cumin (boiled)
Ground Turmeric (boiled)
Carrot Tops (boiled)
||Strong or Instant Coffee
Black Walnut Shells (boiled)
||Yellow Onion Skins (boiled)
||Red Grape Juice
Fresh Cranberries / Cranberry Juice
Juice from jar of Pickled Beets
Lots of Red Onions Skins (boiled)
Canned Cherries with Juice
Wash hard-boiled eggs in warm water to remove any oily residue that can affect the color dyeing process and let cool. There is no exact amount of each of the above ingredients to use… try a couple of handfuls of each of the bigger items, the spices just use a tablespoon or two. You can let the water boil and add the stuff and just see how brightly colored the water is. Put the color stuff you choose in a saucepan and cover with water by about an inch. It could end up being about 2 cups or so, depending on what item you use. You don’t need to use all of each one for the color, those are just different ingredients that produce the same color hue.
Bring to a boil the water and the dye product you are going to use, then reduce heat to low and let simmer anywhere from 30 minutes to 1 hour, or until you like the color you see in the water. That’s really all it comes down to, just get the water a color/shade you like and try it out. Pour liquid through a coffee filter or you can use a mesh strainer, and into a bowl or jar that will be deep enough to put your eggs in. I sometimes use a Mason or Kerr canning type jar. Add 1 tbsp of vinegar for each cup of the dye liquid. This will help the dye absorb into the eggshell.
Use a slotted spoon (or tongs) to put the eggs into the hot liquid. The eggs will need to sit for quite a bit of time to get a good color. You can take them out anytime you like the shade they have reached, I sometimes even wait for the liquid to cool and then move it into the refrigerator overnight to let them soak that way. If you are going to eat them, be SURE to refrigerate them.
If you’re not a fan of hard-boiled eggs, this is a fresh and pretty way to display them. I don’t think our ferns will be far enough along by Eater but some super market ferns would be just fine, just leave the dyed carnations behind! I think the fresh fern vs the traditional fake grass is an elegant take on old-fashioned idea. If eating eggs is more your thing… try this easy and CUTE deviled egg recipe…
- 2 dozen eggs
- your choice of type of mustard
- Mayonnaise or use yogurt if you like
- Sweet pickle relish
- Celery Salt
- Part of a can of black olives and carrot sliver
Hard boil a couple dozen eggs (or adjust for the size of the group to feed). I always put them in cold water after boiling and then put in the fridge for at least 10 minutes – makes them easier to peel.
Mix together the mustard, mayonnaise, pickle relish, and celery salt. Taste and adjust as needed. Sprinkle some paprika on last. The pickle relish is my secret ingredient and makes them very flavorful – really – try it.
Cut the Tops off the eggs and stuff with mixture. Use black olive pieces for eyes and small slivers of carrot for a nose. Stick the top back on at an angle like a hat to make the eggs look like chicks.