Around the Easter season, I LOVE dying eggs.
It's probably because it reminds me of being a kid... or maybe it's because I get excited about all the egg-salad sandwiches I'll get to eat afterward... or it could be because I'm a staunchy old lady who likes tradition. (By the way, did you know staunchy's not a real word? My spell check is freaking out right now.)
Whatever the reason, I dye eggs every single year - without fail. But this year, instead of buying the ol' drug store dye tablets, I decided I wanted to go au naturel by coloring the eggs with foods I already had in my kitchen (plus, I'm lazy and like to avoid driving whenever possible, okay?)
The process was fairly easy. In my kitchen I found some frozen raspberries, a leftover beet (from this recipe,) and some colorful spices.
I mixed each of these items with boiling water and then waited until the mixtures reached room temperature. At that point, I strained all the excess so all that was left was colorful water. Then I added 2 teaspoons of vinegar to each.
I left the eggs in these mixtures overnight, so the color had a chance to set. When I pulled them out the next morning, they looked like this:
There was some excess residue on the outer shell. So, once the eggs were dry, I rubbed them with a paper towel.
This gave them an antique-y texture.
Well look at that, kids: easy, dyed egg - without any extra chemicals. Thanks, nature!
If you're planning to dye your eggs "naturally" this year, check out more color ideas at BH&G. Good luck!