You can dye Easter eggs using some things you might already have in your kitchen. Melanie Marcus, MA, RD, is the Nutrition and Health Communications Manager at Dole Food Company. She explained on QC@3 that you can repurpose some common produce scraps to become beautiful dye. You can use anything to get a variety of colors – purple cabbage, onion skins (red and yellow), beets, spinach, spices like turmeric, chili and even coffee.
Dole sent over the steps for us. Here’s what you need to know to try it out at home:
- heat proof containers like large mugs or mason jars
- hard boiled eggs
- boiling water
- food scrap or spice to use for dye
Add your dyeing medium to boiling water to extract the color. A one-to-one ratio is best – i.e. 1 cup scraps or 1 tablespoon spice to 1 cup water. Experiment with different ratios to make your own color shades.
Once the dye is cooled and strained, pour into mason jar or heat-proof container, add 1 tablespoon vinegar (or lemon juice) per 1 cup water. This will help colors remain vibrant.
Add eggs and allow to sit for 1-2 hours or even overnight. Remember the longer the eggs are submerged, the deeper the color will be. Remove eggs carefully and let dry.
You can click here to learn more.