Dye Eggs Naturally

Start with hardboiled eggs and refrigerate until ready to use. Eggs that are too fresh are difficult to peel. Eggs need to be at least three days old to peel well.

The longer you soak the eggs in the following dye liquids, the more intense the colors will be.

You can colour eggs all one colour, but f you want to decorate draw shapes, pictures or inspiring words on the eggs with crayons or a piece of wax before dying them. The wax won't absorb the colour, it will only colour the egg where there is no wax applied.

Here's another method. Use a collection of different sized rubber bands. Wrap the rubber bands, one at a time, around the eggs. The areas of the eggshell exposed will be dyed but the area protected by tight-fitting rubber bands will not, however colour may bleed under the edges a little to create a soft edge that will make it look like the egg was tie-dyed.

Once the eggs are dyed to the colour you like, remove them from the water and let them dry. Once dried completely, pull the rubber bands off to reveal your banded design.


Applying colour with a sponge will create a textured finish.


How to make natural egg dyes

Eggs colored with natural dyes have a dull finish, not glossy. Once dry you can rub the eggs with cooking oil or mineral oil to give them a soft sheen. Use common juices or spices that can be found in your cupboard. The process is very safe and simple. For example, the juice from canned blueberries or beets make wonderful food dyes. Tumeric produces a rich golden colour. See the colour ingredient chart below.

To begin, wash hardboiled eggs in warm soapy water to remove any oily residue that may prevent colour from sticking to the eggs. Let eggs cool before attempting to dye.

Except for spices, place a handful (or more) of a dye ingredient in a saucepan. You will have to use your own judgement on this.
Add tap water to come at least one inch above the dye ingredient. NOTE: This should be about 1 cup of water for each handful.

Bring the water just to a boil, then reduce heat to low. Let simmer at least 15 minutes until you like the color obtained. The dye will look much darker in the pan than it will be when you apply to eggs. Remove the pan from the heat.

Strain and pour mixture into a bowl or jar that is deep enough to completely cover the eggs you want to dye. Add 2-3 teaspoons of white vinegar for each cup of dye liquid.

Use a slotted spoon to lower the eggs into the hot liquid. Leave the eggs in the water until you like the color. The longer the egg soaks, the deeper the final color will be. If you plan to eat the eggs be sure to put them in the refrigerator while they soak.

Lift the eggs out of the dye liquid with the slotted spoon and let them dry on a rack or in a colander or egg carton. Handle with care - some colors can easily be rubbed off if the egg is not completely dry.



Color  Ingredients to Use for Dye
Blue  Canned Blueberries
 Red Cabbage Leaves (boiled)
 Purple Grape Juice
Brown or Beige  Strong Coffee
 Instant Coffee
 Black Walnut Shells (boiled)
 Black Tea
Brown Gold  Dill Seeds
Brown Orange  Chili Powder
Gold  Tumeric
Green  Spinach Leaves (boiled)
 Liquid Chlorophyll
Greenish Yellow  Yellow Delicious Apple Peels (boiled)
Grey  Purple or red grape juice or beet juice
Lavender  Small Quantity of Purple Grape Juice
 Violet Blossoms plus 2 tsp Lemon Juice
 Red Zinger Tea
Orange  Yellow Onion Skins (boiled)
Pink  Beets
 Cranberries or Juice
 Red Grape Juice
 Juice from Pickled Beets
Red  Pomegranate juice
 Canned Cherries (with syrup)
 Lots of Red Onions Skins (boiled)
Violet or Purple  Violet Blossoms
 Hibiscus tea
 Small Quantity of Red Onions Skins (boiled)
 Red Wine
Yellow  Orange or Lemon Peels (boiled)
 Carrot Tops (boiled)
 Chamomile Tea
 Celery Seed (boiled)
 Green tea
 Ground Cumin (boiled)
 Ground Turmeric (boiled) or Saffron





Dying Eggs

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Ken Severson is the Nutrition and Poultry Specialist for Sparks Eggs. Ken takes care to make sure the hens and pullets are fed a balanced diet, and to safeguard their health and welfare.

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