Dye Easter Eggs in Nature's Hues

comments (10) March 21st, 2012

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Bid artificial dyes good-bye. These Easter eggs glow with a variety of natural dyes.
Dyes can be made from vegetables, juices, spices, and tea.
Dyeing eggs wrapped in cheesecloth produces a beautiful marbleized surface; get step-by-step instructions below.
Bid artificial dyes good-bye. These Easter eggs glow with a variety of natural dyes.Click To Enlarge

Bid artificial dyes good-bye. These Easter eggs glow with a variety of natural dyes.

Photo: Janet Jemmot

This year, color your Easter eggs with dyes derived from garden vegetables, berries, coffee, tea, or spices. Learn the method, and get a recipe for a basic egg dye and an onion skin dye.

A cup of coffee isn’t the first place I would have expected to find nature. It was my father’s cup, one of many strewn across the kitchen table one Easter eve long ago. The other cups fizzed with those little crayon-colored tablets; the acrid vinegar stung our eyes and noses. My mother eyed my father’s coffee and impulsively plopped in a hard-boiled egg. I scanned the pictures on the back of the dye kit box for a coffee cup while my 6-year-old mind wondered if using coffee was allowed.

When the egg emerged smooth and caramel brown, the quest for natural Easter egg dyes began. We searched the refrigerator for beets and raspberries, and scoured cupboards for the spices that would give us vivid golds and reds. Our hunt led us into the garden with shears and spades, clipping carrot tops and spinach leaves, and digging for onion skins.

The seeds of experimentation were planted deep, for I’ve yet to lose my inherited curiosity or my love of colors the earth provides. There’s always a new garden denizen to consider, another leaf to coax into a feathery stenciled design. It’s a simple process and an inexact science—more art, really, with room for improvisation.

How to dye Easter eggs

  Dye sources, and the colors they produce
Following are the dye sources I’ve found to yield the richest colors. Remember to use only edible plants or portions of plants (no rhubarb leaves, for example).
  • Onion skins marbleized oranges and yellows
  • Onion skins with unsprayed rose petals peachy hues with green or yellow tints
  • Shredded red cabbage midnight blue and teal
  • Beet root brown with a purple cast
  • Beet tops dove gray
  • Spinach pale green
  • Carrots yellow with olive overtones
  • Carrot tops soft gold
  • Blue potatoes muted teal
  • Grape juice deep lavender (for a lovely crystallized sugar coating, let the egg dry without rinsing)
  • Blueberries (frozen is fine) deep blue
  • Raspberries (frozen is fine) light fuchsia
  • Blackberries (frozen is fine) plum
  • Coffee milk-chocolate brown
  • Black tea
reddish tan
  • Cinnamon subdued mahogany
  • Paprika light orange
  • Turmeric vivid gold
  NOTE: Beware of using cayenne. When it is boiled in water, its vapors permeate the air and can irritate the

I start with fresh, clean, white eggs placed in a stainless steel or enamel pan. You can experiment with brown eggs, but they don’t absorb color as well. Then I add the dyestuff—leaves, flowers, vegetable peelings, spices, roots. I rinse the vegetable matter, especially if it isn’t organic or doesn’t come from my own garden.

Next I add water to cover the eggs and dye materials. I use water slightly warmer than the eggs to reduce the risk of cracking. A little vinegar helps break down components in the eggshell to allow it to absorb the dye better. Slowly, I bring it all to a gentle boil, reduce the heat, and simmer until done, about 15 minutes.

At this point, I’ll either run cold tap water into the pan to stop the cooking, or leave the eggs in the dye bath up to two hours to deepen the shade. This may lead to overcooked but edible eggs, marked by green rings around the yolk. Since I’m concerned with the color of the shell, I feel it’s worth the compromise. I’ll even steep the eggs in their dye water in the refrigerator overnight for still darker hues—a safe alternative to leaving the eggs out at room temperature. Afterwards, I let the eggs air-dry, then polish them. If you plan to eat the eggs, refrigerate them, but if they’re purely decorative, you can leave them out.

This method can be applied to any natural dye source; what differs will be the amount of dyestuff used. For fresh flowers and greens, vegetable peelings, or berries, use 2 cups of material per quart of water; for dried flowers or leaves, 2 tablespoons per cup of water. For ground spices, use 2 teaspoons per cup of water. You can also experiment by substituting pure fruit juices that are rich in color in place of water and other dye materials.

Color and patterns come from the world of nature
Natural egg dyeing, like everything in nature, has its idiosyncrasies. The most obvious is the illusion of color: A plant often looks unlike the color of its dye. Red and white onion skins yield pale apricot hues; green and red beet tops produce a mauve gray. And the color of the dye bath can vary dramatically from the final dye color.

A plant may produce a different dye water when steamed rather than boiled. Add baking soda to the mix and the color will change again. Red cabbage, for instance, yields blue, celery, or teal hues depending on whether you steam the plant first, boil it, or add baking soda. That’s when the lure of experimentation ensnares you, and before long your kitchen takes on the appearance of a chemistry lab.

With natural dyes, the character of each egg emerges through markings on the dyed shell. Some appear mottled or etched like a wild bird’s egg, others absorb the dye in streaked bands. Science attributes these variations to an uneven distribution of calcium in the shell. I prefer the notion that the closer we work with nature, the more our results approximate hers.


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Comments (10)

Rorana writes: I paint eggs for more than 10 years and sometimes I get an order dyed eggs naturally. Yes hibiscus blossom is a very good natural color. I use walnut leaves and low-cost fruit teas which also contains hibiscus flowers too.
Posted: 6:10 am on April 7th
hauntedfox writes: I just discovered my avorite to add to the list- hibiscus blossoms, which you can get in bulk at Mexican groceries. They give a lovely graded and splothced blue, like acid-washed denim.
Posted: 8:59 am on March 30th
gardeningforthesoul writes: So happy you included this post! I have used baby fern fronds, panty hose secured around them in an onion skin bath... they are gorgeous. I host a website whose focus is the spirituality and healing qualities of gardening... hope you will check it out:
www.peggystclair.com
Posted: 1:26 pm on March 29th
Gisforgunnera writes: Instead of cheesecloth, use pantyhose. With pantyhose, you can directly enclose the leaf without egg white. Faster, pretty and easier for kids (I learned to do this when I was about 10 from a magazine article just like this)!
Posted: 10:31 am on March 28th
sandykarla writes: I did this every year with my school class. The kids coming up looked forward to it. We usually did the marbleized onion skin eggs but we often tried other methods in addition. A nearby grocery store would give me a bag of onion skins every year.
Posted: 9:33 am on April 11th
Ruth writes: kakypants, if I had to guess, I'd say coffee brewed. That would give the deepest color. You could experiment though, and try both ways...
Posted: 9:46 am on April 2nd
kakypants writes: Is the coffee brewed or just a scoop of grounds in the water?
Posted: 5:56 pm on April 1st
HunkieDorie23 writes: Awesome! My four yr. old is going to love this. (ME TOO!)
Posted: 10:06 am on March 30th
dogs4me writes: As a once upon a time Brownie and Girl Scout, I can add that not only does this project fascinate the troops, demonstrates a great "green" project, it does really work well! No 2 eggs are alike.
Dogs4me
Posted: 12:12 pm on March 29th
ChrisMcLaughlin writes: Woo Hoo! Thanks for posting this ~ we're doing this in my 4H gardening group!
Posted: 2:23 pm on March 25th
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