Easter is on its way which means loads of chocolate bunnies, chickadee shaped marshmallows and all kinds of colorful eggs. The best kind of eggs though are the ones that you can spend quality time dying with your kids at home. Dying eggs can be a really fun activity to do but we’ve got an idea that can make the process even more fun and perfect for using up any ingredients in your cupboards and fridge: Dying your Easter eggs naturally!
It’s actually extremely easy to dye eggs with natural ingredients and the chef instructors at L’Ecole Culinaire have put together a list of recipes for a number of colors. Using these dyes can really help you achieve the type of shade and richness you’re looking for depending on how long you soak them and how concentrated you make the dye. Once you dye them natural you won’t want to go back!
Lavender: Mix 1 cup grape juice and 1 tablespoon vinegar
Dark Pink: Cut 1 medium beet into chunks and add to 4 cups boiling water. Stir in 2 Tbsp. vinegar and let cool to room temperature; remove beets.
Brown: Add tablespoon vinegar to a cup of strong coffee
Red-Orange: Stir 2 Tbsp. paprika into 1 cup boiling water; add 2 tsp. white vinegar.
Yellow: Boil 4 tablespoons of spice in 4 cups of water and 2 tablespoons white vinegar, simmer for 30 minutes and strain.
Blue: Boil 4 cups red cabbage in 4 cups water and 2 tablespoons white vinegar, simmer for 30 minutes and strain.
To dye the eggs you can soak them in the dye overnight in the fridge or simmer them in the dye gently for up to 30 minutes.
For more ways to make food and ingredients from scratch, try one of our many public cooking classes! We offer them at all three of our campuses and they’re perfect for the at-home chef. For more information please click here.