|turmeric and blueberries|
It's that time again. The annual egg coloring bonanza hit our house this weekend.
Since food colorings are something we try to avoid we went the natural route, and since I did not feel like making a special trip to the store, we made use of what we had.
I gathered up some spices and food-stuffs, boiled them a bit, added a glug or two of vinegar, then dropped our hard-boiled eggs into the jars, let them cool, then stuck them into the refrigerator overnight.
We were really pleased with our pretty earthtone colored eggs.
Brown chicken eggs were used.
- A = 2 cups frozen blueberries in 2-3 cups water, boiled for 20 minutes, strained, then added 2T white vinegar
- B = 2 heaping tsp Turmeric boiled in 2-3 cups of water for about 5 minutes, then added 2 T white vinegar
- C = mixed portions of the blueberry and turmeric liquids, more turmeric than blueberry
- D = boiled 2 heaping handfuls of spinach, chopped and 2 heaping tsp dill seed in 2 cups of water for 20 minutes, added 1 T white vinegar (weakest color and didn't produce more than a dirty stain on our brown eggs)
After they cooled, we refrigerated them.
These were drained and briefly rinsed the next morning. Then laid on a metal rack to dry for several hours.
Once dry, i rubbed them lightly with oil.
The blueberry eggs were very delicate when removed and the color would easily rub off, but once the egg had dried completely it was very permanent.