1. Ratio: 1 CUP of chopped vegetable or fruit to 1 CUP of water.
2. Bring to boil and simmer 20 minutes.
3. Remove from heat and let cool to room temp.
4. Pour cooled dye through strainer.
5. Add 1 TBL white vinegar to each bowl of dye.
6. Submerge hard-boiled eggs; refrigerate 12-48 hours for most vibrant colors.
Brown eggs develop a darker hue.
Examples:
Parsley or cilantro
Red onion peel
Yellow onion peel
Golden beets
Red beets
Spinach or kale
Red cabbage
Turmeric
Paprika
Crushed raspberries
Crushed blueberries
Green apple peels
DO NOT DILUTE THESE:
Strong brewed coffee
Strong brewed red tea
Grape juice
Cherry juice
Strong brewed green tea
In the photo, red cabbage dye and brown egg made a beautiful ultramarine blue while blueberries and brown egg made a rich Royal Blue.
2. Bring to boil and simmer 20 minutes.
3. Remove from heat and let cool to room temp.
4. Pour cooled dye through strainer.
5. Add 1 TBL white vinegar to each bowl of dye.
6. Submerge hard-boiled eggs; refrigerate 12-48 hours for most vibrant colors.
Brown eggs develop a darker hue.
Examples:
Parsley or cilantro
Red onion peel
Yellow onion peel
Golden beets
Red beets
Spinach or kale
Red cabbage
Turmeric
Paprika
Crushed raspberries
Crushed blueberries
Green apple peels
DO NOT DILUTE THESE:
Strong brewed coffee
Strong brewed red tea
Grape juice
Cherry juice
Strong brewed green tea
In the photo, red cabbage dye and brown egg made a beautiful ultramarine blue while blueberries and brown egg made a rich Royal Blue.