Coloring Easter Eggs Using Natural Dyes

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Kids can enjoy coloring eggs at Easter by using natural dyes that are readily available in the kitchen. Although much attention has been focused on the safety of artificial dyes in foods, many children have adverse reactions when eating foods having artificial coloring. Using natural dyes is considered a safer alternative and one that children will find challenging and fun.

The eggs can be colored either after they have been hard-cooked or while they are being cooked, or "boiled", the term often referred to in this process of egg cookery. Some of the color combinations will be unique and often surprise the user.

For coloring eggs after they have been hard-cooked, prepare the following dyes: In a pan, add about 1 quart water (more or less) with 2 tablespoons white vinegar. Add any of the following for the colors selected; bring to a boil, then lower heat and let simmer for 30 minutes or more. Strain dye into bowl. Lower eggs into cooled dye using a serrated spoon. Leave eggs in dye until desired color is reached, from a few minutes to as long as overnight in the refrigerator. Pat dry and let air-dry on a wire rack.

Pink: 4-5 beets, cut up. Orange: yellow onions skins (use very little water); 10 carrots. Red: red onion skins (use very little water); pureed red tomatoes (use less water). Green: spinach, large bunch fresh, or frozen. Greenish yellow: yellow Delicious apple peels. Brown: make a pot of strong coffee and use instead of water; black walnut shells. Yellow: carrot tops; celery seed; green tea. Blue: red cabbage leaves.

For coloring eggs as you "boil" them: place eggs in a single layer in a pan and cover with water. Add the natural dye listed below, bring to a boil, lower heat to simmer, and cook for 30 minutes. If the eggs are not colored as intensely as you would like in 30 minutes, lift out eggs and cool them in cold water, then refrigerate. Meanwhile, after colored water dye cools, strain through a coffee filter or strainer, (depending on what has been cooked). After the water dye and eggs have cooled, return eggs to dye and leave them in refrigerator until the desired color is reached.

Pink: beets; cranberry juice; red grape juice. Orange: onions, same as above; carrots, same as above; paprika, chili powder. Red: red onion skins, same as above; raspberries, fresh, thawed or frozen. Green: spinach, as above. Brown: strong coffee, as above; black tea; instant coffee; cocoa powder. Yellow: ground turmeric; ground cumin. Blue: red cabbage leaves, as above; purple grape juice. Lavender: hibiscus tea; beet solution.

Some of these suggestions would be good for naturally dying cake frosting, too. For example, blueberries and raspberries add a pale blue and red color to white frosting. Mashed avocado can be used for a mint green color.

Kids love to experiment with food and colors. Give them a few suggestions and watch their creativity soar.

For a FREE report on more childrens activities, go to http://HealthyKidsEatingTips.com. This free report, "Kids Cooking Activities Using the Five Senses: Taste, Smell, Sight, Hearing, and Touch", helps kids become more aware of their senses through fun and educational activities. Food is a great motivator and can be an effective teaching tool.