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Natural Egg Dye Recipe

Happy Easter Monday! We’re open today so come on in. Here’s a recipe we published in this month’s newsletter, submitted by one of our customers: Barbara B. Do you have a recipe you’d like to share with us? Please let us know!

Naturally Dyed Eggs
    Natural Egg Dye Recipe

This natural dye yields a rich and vibrant brick-red colour. It’s a great family activity for all ages!

    Ingredients


1 dozen white eggs (save the carton)
cheesecloth package
elastic bands package
8 cups of loose, dry yellow onion skins (you can collect the loose onion skins from your local grocery store’s bulk onion section. Kids love to help collect them!)
1/2 cup white vinegar
1/4 cup olive oil
bunch of parsley and/or pansies, clover leaves, daisy, small frond-ends of ferns, or any other edible flower or leafs

    Natural Egg Dye Recipe

Flowers for egg dyeing

    Directions

1. In a large pot boil the onion skins in 6 cups of water for 25 minutes.

2. While the skins are boiling cut cheesecloth into 12 6X6 inch squares.

3. Place a flower sprig and/or leaf pressing it ‘pretty-side’ down on the egg. Keep the floral sprig taut against the egg and wrap the cheesecloth square tightly around the egg.

4. Pull cheesecloth tighter at the opposite side of the flower, leaving a small pony-tail. Tie ponytail tightlywith elastic band. Clip excess tail. Set aside on a platter to prevent “rolling-off-the-table-tragedies”!

5. Repeat steps 3 and 4 on remaining eggs.

:"Eggs

6. Remove pot of onion skins from heat after 25 minutes.

7. Discard the onion skins from the pot.

8. Add vinegar to the pot and stir well.

9. Gently lower wrapped eggs into the dye and bring to a low simmer so that only a bubble breaks the surface occasionally. Simmer for 20 minutes.

10. After eggs have simmered for 20 minutes, remove the eggs carefully with slotted spoon, and immerse in a large bowl of cold water for 3 minutes.

11. After 3 minutes remove the cooled eggs from the water and carefully remove the elastic bands, cheesecloth and flower sprigs.

12. Buff eggs lightly with a small amount of olive oil on a paper towel, and place eggs back into their carton for storage. Refrigerate.

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