Naturally Color Easter Eggs with Food Dyes


| 3/29/2012 10:49:47 AM


KyLynn HullKyLynn Hull is a freelance writer who dabbles in many things including writing, urban farming and raising backyard chickens. She writes regularly for garden and food blog, Green City Garden Girl - Bound by the Seasons. 

After feeling a little worse for wear this week when my 4-year-old son busted out his front teeth following a downhill face-plant at the zoo, we (or rather me) decided we needed some cheering up. In lieu of babying him until his face hurt again, I decided we would color eggs using foods rather than chemical dyes. These Eco-egg dyes were a fun alternative to the store-bought ones and more interesting to prepare.

First, we gathered up all our special ingredients including red cabbage, canned beets, yellow onion skins, grape juice and vinegar. The beets (pink) and the grape juice (purple) required no cooking and were the easiest to put together. (They were also the best things to eat, and both Elias and I ate beets and drank grape juice after putting what we needed into our bowls.)

natural egg dye ingredients 
We used red cabbage, canned beets, yellow onion skins, grape juice and vinegar to naturally color our eggs. Photo By KyLynn Hull. 

Next was to peel the skins off the onions and put them into a saucepan. We added water and vinegar and let it cook for about 45 minutes. In another saucepan, we cut a purple cabbage in half and separated each piece. This was Elias' favorite part because it was like undoing a puzzle. We added all the cabbage, water and vinegar and cooked it for about 45 minutes.



Elias cutting cabbage 
Elias separating the cabbage leaves. Photo By KyLynn Hull. 



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