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Dying Easter Eggs Naturally

Dying Easter Eggs Naturally

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Hard Boiled Eggs Without Water

EQUIPMENT: 1-quart Sauté Saucepan with Vented Lid.

PREPARATION TIME: 40-45 minutes for 5 to 6 eggs

In a cool 1-quart Sauté skillet or Saucepan place eggs and 2 tablespoons water for one egg, adding 1 tablespoon water for each additional egg, up to six.

Cover, and close the vent. Place over medium heat cooking for 5 to 7 minutes (gas or electric range) or medium low heat 225°F (110°C) on an induction cook-top for 2 to 3 minutes – or until moisture bubbles up around the rimTurn the burner off and leave covered 15 minutes per quart (1¼-quart would be about 20 minutes).

Cool with ice-water, then peel, about 15 to 20 minutes

Dying Easter Eggs Naturally

EQUIPMENT: 4-quart stockpot, large pierced serving spoon

Adpated from an article by Ann Brown

The custom of exchanging colored eggs as gifts predates Christianity and Paas Easter egg dye. You can go old school and use products found in nature and in the kitchen to create a beautiful egg dye. We found some ideas in the Star archives.

Like artificial dyes, shades can vary greatly depending on the concentration of the color and the amount of time the egg is soaked. In general, natural food dyes are not as potent, color-wise, as their artificial counterparts.

The following foods will work to naturally color eggs:

  • Reds: beets (beet juice), raspberries, or red onion skins.
  • Purples: grape juice concentrate, canned cherries (with syrup).
  • Yellows: ground cumin, turmeric, lemon peels, orange peels.
  • Browns: strong brewed coffee, instant coffee, or brown eggs
  • Blues: canned blueberries (with syrup), or red cabbage.
  • Greens: spinach leaves, dill seed
  • Orange: paprika, yellow onion skins

Here's how to do it

  1. Place hard-boiled eggs in a large pot. (Do not stack them).
  2. Add enough water to cover the eggs.
  3. Add vinegar (2 tablespoons per 1 quart of water).
  4. Add natural dye ingredients.
  5. Per quart of water, add about 4 tablespoons spice (like cumin) or up to 4 cups of solid fruits or vegetables. If you are using a liquid, like grape juice, as dye, use it in place of the water. (You may need to add a bit of water, though.)
  6. Bring water to a boil. Reduce heat and simmer for about 15 minutes.
  7. This will typically yield inedible, pastel-colored eggs. For darker shades, let the eggs cool in dye mixture. Follow by soaking eggs in dye mixture overnight in the refrigerator.