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Try these foods to dye your eggs:
Red - Pink -- lots of red onion skins, cranberry juice, or frozen raspberries.
Orange -- Yellow onion skins
Brown -- Red beet skins or grape juice (produces a beautiful sparkling tan), coffee.
Yellow -- Saffron, tumeric or cumin, orange or lemon peels, or celery seed.
Green -- spinach, or carrot tops and peels from Yellow Delicious apples for a yellow-green.
Blue -- Red cabbage leaves make most incredible robin's-egg blue.
Deep Purple -- Red wine makes a beautiful burgundy color
Tips for successful results:
* Use filtered or distilled water. Chlorine and other chemicals will work against dye, making it less intense. Buy distilled water or use your own filtered water. * For deeper colors, use more dyestuff or let eggs soak longer. * For even coverage, cook eggs in a pot large enough to hold enough water and dyestuff to completely cover eggs, even after some of liquid has evaporated during 15 minute of boiling. * Again, for even coverage, if you continue to soak eggs in refrigerator after cooking, make sure eggs are completely covered with dye liquid. * Blot eggs dry or allow them to air dry, as for some colors dye will rub off while still wet. On other hand, if you wish to make a white pattern on egg, you can rub off some of dye for some colors immediately after cooking. * Make sure eggs of different colors are completely dry before piling them up in a bowl together, as wet dye from one egg can transfer to another.
Read more about natural dyes for Easter eggs at http://www.debraslist.com/food/aboutcoloringeggs.html.
Hailed as "The Queen of Green" by the New York Times, Debra Lynn Dadd has been a consumer advocate for products and lifestyle choices that are better for health and the environment since 1982. Visit her website for 100s of links to 1000s of nontoxic, natural and earthwise products, and to sign up for her free email newsletters. http://www.dld123.com