Dyeing Easter Eggs Naturally

cultivated by community
for MotherSpirit

This information comes from Michael Chiarello, founding chef and partner of Tra Vigne restaurant in CA’s Napa Valley.

Beets = beige to bright pink eggs
Coarsely chopped red cabbage = pale to royal blue
Blueberries = lavender shades
Brewed coffee = deep mocha
Cranberries = pale pink
Turmeric = bright orange
Yellow onion skins with black peppercorns = beige to mauve tones

Use 2-4 cups of each ingredient per each set of eggs dyed. (More if you are using onion skins-about 4-6 cups- and less if you are using turmeric-start with about 1 tbsp.) Only use one type of ingredient per batch of eggs so the colors don’t get muddy. Place eggs in a deep, non-staining saucepan. Add your coloring ingredient and cover with a quart of cold water and 2 tbsp. Of vinegar to fix the dye. Gently simmer the eggs for 20 minutes to 3 hours, until you get the color you are wanting.

For a delicate, shattered look, remove a few eggs and gently roll them in a soft towel. Return eggs to pan for another 30 minutes. If you use all edible ingredients to dye then you can actually eat these eggs. They will last unshelled or with uncracked shells for 2-3 weeks in the fridge.

THE RESPONSES: