Decorating eggs is a centuries-old springtime tradition. Long considered symbolic of life's renewal, eggs were often exchanged and eaten during festivals that celebrated the end of winter and the beginning of the planting season.
Eggs later made their way into Easter celebrations; since they were banned during Lent, they were a welcome sight on the holiday table. In 12th-century England, ornately decorated eggs were presented as Easter gifts, a custom that was soon popularized throughout Western cultures.Coloring eggs is a holiday project enjoyed by children and adults alike, and experimenting with natural dyes -- the makings of which you probably already have in your kitchen -- is a great way to get creative.
Part of the fun of natural dyes is that they often produce unexpected results: Eggs dipped in red-cabbage dye don't turn red but blue -- a soft and translucent shade if immersed briefly, deep royal if soaked overnight. Eggs boiled with chopped beets will be bright pink, but if rinsed with lukewarm water, they will turn beige.
You can dip an egg in one dye, allow it to dry, then dip in it another for an entirely new color. Use your imagination and don't limit yourself to white eggs; natural dyes produce lovely, muted tones on brown eggshells as well.
One last note: These eggs are for decorative use only. The flavors of the natural-dye ingredients make them undesirable for eating.
Basic techniques
There are two methods of coloring eggs with natural dyes: Boiling eggs in the dye, which cooks and colors them simultaneously, and cold-dipping -- boiling eggs and dye separately, then cooling the dye and using it to color the eggs.
Some natural dyes work better with the boiling method, while others are more effective cold. Use the instructions below with whatever colorful, natural ingredients you like or try some of the dye "recipes" below.
Boiling method: Place eight fresh eggs in a single layer in a large pot, cover by one inch of water, and add a bit of white vinegar (approximately 2 tablespoons per quart of water used). Add natural dye ingredients and bring to a boil. Reduce heat to a simmer for 20 to 30 minutes.
This method yields an intense, even color, since the dye permeates the eggshells and the eggs roll around during the cooking process.
Cold-dipping method: Combine 1 quart water, 2 tablespoons vinegar and natural dye ingredients in a large pot. Simmer 20 to 30 minutes, then strain and cool the liquid. Dip hard-boiled eggs in the cold dye until desired color is achieved: This could be as little as 5 minutes or as long as several hours. Turn eggs periodically to ensure even coloring, then dry them on paper towels.
This technique yields softer, more translucent colors. It's a good option when young children want to participate: Parents can do all the boiling ahead of time, then let the kids experiment with cold-dipping techniques.
Natural dye recipes
Beets: Boil 4 cups chopped beets with eggs for a deep-pink color. Rinse the eggs in lukewarm water right after boiling to give them a pale, beige tone.
Blueberries: For rich lavender, boil 4 cups frozen or fresh blueberries with eggs, or strain and use as a cold dye.
Coffee: Boil eggs in 1 quart of brewed coffee for a deep mocha color.
Cranberries: Boil a 12-ounce package of cranberries, and use the liquid as a hot or cold dye to produce pale pink eggs.
Onion skin: Boil eggs with four packed cups of onion skins (about 12 onions) for sienna tones.
Red cabbage: Coarsely chop 2 heads (about 16 cups) red cabbage, add 2 quarts of water and 6 tablespoons of white vinegar. Boil, then strain. Use liquid as a cold dye: Briefly dipped eggs will be pale blue, while those soaked overnight will take on a deep, royal blue tone.
Turmeric: Boil eggs with 3 tablespoons turmeric (available in the supermarket spice section) for a bright, golden dye. If you boil eggs first in turmeric then cold-dip in red cabbage dye, the result will be a soft chartreuse green.
Decorating variations
Half-and-half: For two-toned eggs, try a combination of the two dyeing techniques. First boil-dye eggs, then cold-dip one half of each egg in a different, darker color. Use a small glass dish or paper cup filled partway with dye for the cold-dipping, so that the egg is propped up and only half is immersed in the second color.
Onion wrap: To give an egg a sienna-colored, mottled look, rub the shell with white vinegar, then wrap a papery, brown onion skin around it. Secure with kitchen twine, then boil in water.
Tie-dye: Wrap rubber-bands around an egg before boil-dyeing: The egg will take on a vivid color while the areas under the band stay white. Try this technique on an already dyed egg to double-dip, creating a color contrast.
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