Alright class. Today, we’re going to learn how to make all natural food dye that doesn’t use any additives or anything other than spices, vegetables, fruits, and a little bit of white vinegar!
Why in the world would we go through all this trouble just to make food dye? Because it’s safe, easy, and you know precisely what kind of products are going into your body! It’s all natural, just the way we like it. Plus, it’s easy to get creative and the kids (and you, honestly) will love watching the eggs turn into some really surprising colors.
For this round, we’re going to coloring our eggs using six different colors: Jade Green, Yellow Green, Yellow, Bright Pink, Blue, and Light Blue. Can you guess which items will create which colors?
For the beets, the purple cabbage, and the red onion skins, you’ll want to chop, dice, and shred those to boil, simmer, and strain. Like below!
Most recipes will tell you to cool to room temperature, but I find that pouring the dye in while hot permeates the egg shells more quickly. It may affect the peel of your egg slightly, but these are more for looking pretty anyway, right?
For the Matcha and Turmeric, just add boiling water and dissolve. For the frozen blueberries, add cold water, sit for a while until room temp, then strain.
Now, today we’re going to be using the RSVP Endurance® Egg Lifter to get these eggs out of the mason jars after they’ve had some time to soak in all that dye. That way, you won’t get any of those bright dyes staining your hands (and trust me, they stain…oh boy, do they ever!).
Lift those eggs out of the jars and allow them to dry completely. If the finish is too matte for your liking, rub a bit of coconut oil on the shells to shine them up.
for blue eggs:
Purple Cabbage: Take half a head of purple cabbage and shred. Add to two cups of boiling water. Add 2 tbs of white vinegar. Boil for 5 minutes, simmer for 10 minutes. Strain into mason jar with eggs. Creates about 1 3/4 cup of dye.
for pink eggs:
Red Beets: Quarter 3 medium sized red beets. Add to 1 cup boiling water. Add 1 tbs of white vinegar. Boil for 5 minutes, simmer for 15 minutes (depending on how bright of dye you’d like). Strain into mason jar with eggs. Creates about 1 cup of dye.
for green eggs:
Okay, stay with me here on this one. This one is magic. Peel the skin off 2 RED onions, going down about 4 layers. Add to 2 cups boiling water. Add 2 tbs of white vinegar. Boil for 5 minutes, simmer for 10 minutes. Strain into mason jar with eggs. Creates about 1 3/4 cup of dye (AND WATCH THE SORCERY HAPPEN).
for light blue eggs:
Take one cup of frozen blueberries and mash. Add 1 cup of room temperature water. Wait until mixture reaches room temperate and strain into mason jar. Add eggs.
for bright yellow eggs:
Put 1 tablespoon of turmeric into 1 cup boiling water. Dissolve and add 1 tbs vinegar. Add eggs.
FOR green YELLOW EGGS:
Put 2 tablespoons of matcha powder into 1 cup boiling water. Dissolve. Add eggs.
For all eggs, put sealed mason jars in the refrigerator. Allow to sit for 1-3 hours, depending on how bright of a tint you’d like your eggs. For reference, the ones in the photo marinated for 3 hours. Now go have fun!