Repurposing onion skins to color eggs is fun, and an important lesson for the little ones to become good stewards of their environment.
Depending upon the kind of onion skins and how long eggs sit in the dye, you’ll see shades of light gold to amber to brick red.
But onion skins are just one way to color eggs. Beets, red cabbage, the spice turmeric, red zinger and butterfly pea flower tea - all make beautiful, natural and uniquely colored eggs.
The bonus? I have a feeling once you color eggs naturally, this will become a tradition in your home, too.
Vinegar to dye proportions
The same for all dyes: for every cup of liquid, stir in a tablespoon of clear vinegar. This “sets” the dye.
Naturally colored eggs take longer to color, so be patient.
Strain!
Except for turmeric dye, strain all dyes. All dyes should be cool before coloring eggs.
Onion skins
In a saucepan, place as many papery outer skins of yellow or red onions that you have. Cover with a couple inches of water.
Bring to boil, lower to simmer, cover and cook until onion skins have colored water, about 10 minutes.
Egg colors vary from light amber to brick red.
Beets
Simmer strained beet juice or boil fresh skinned beets. Eggs turn light pink.
Red cabbage
Use a whole head of cut up red cabbage. Cover with water a good inch, bring to boil, lower to a simmer, cover, and cook until cabbage loses most of the purple color, about 30 minutes.
This dye takes several hours to color eggs, so put eggs in dye and refrigerate until desired color is reached.
White eggs vary from light blue to navy.
Brown eggs come out of the dye green!
The longer the eggs sit in the dye, the darker the color.
Turmeric
Use 2 tablespoons turmeric for each cup of water.
Bring turmeric and water to simmer. Cool but don’t strain.
Add vinegar, stir and place eggs in dye until desired color is obtained.
Remove, swish them around in cool water quickly to remove particles.
Eggs are bright yellow.
Red zinger tea
Use 1 bag per cup of water. Eggs turn a lovely lavender.
Butterfly blue pea flower tea
You’ll be amazed at the vibrant purple or deep violet colors that his tea produces.
The acidic vinegar alters the color as the egg sits in the dye.
Count on 1 generous teaspoon per cup of water. Bring water to a boil, turn heat off, stir tea in and let infuse until you like the color.
Tip:
Make dyes ahead. Refrigerate. Bring to room temperature.