MAKE

FRIDAY 4 APRIL 2014

Easter is fast approaching and I have a few ideas under my belt.... This first one is a little traditional and the one later on this month is a bit yum and a lot of fun. Dying eggs for Easter seems to be a pretty common tradition but not one that I've ever partaken in... so I couldn't be more excited to get stuck into it. Since we are going to eat the eggs I thought to be safe and chose natural dying using common foods over food colouring and I must say I did like the outcome ....a combination of really soft pastels and some deep hues.

Dying eggs is a little scientific (says the woman who couldn't even light a bunsen burner in high school) however it is a pretty easy experiment to wrap your head around. In a nut shell the necessary ingredient to make the dye stay is vinegar.The vinegar is there to make a weak acid solution, which breaks down the waxy barrier on the egg surface, allowing the dye to penetrate more deeply into the egg shell acid The fun is really choosing what to use. I can recommend a few ingredients to play with that were successful below  however I was unsuccessful with beetroot the shade was more of a brown than pink colour and the carrot colour did not stick at all. I recommend boiling eggs prior and dying them in the cooled liquid. We kept the eggs in the fridge and throughout the dying process took them out at at different times for a variety of shades.

RED CABBAGE - DUCK EGG BLUE 

  • 1/2 Head of red cabbage 
  • 4 cups of water 
  • 2 tablespoons of vinegar  
  • Boil the cabbage until it loses it's colour stir in vinegar and let cool, then dip eggs

BLUEBERRIES - GREEN 

  • 1 cup of blueberries 
  • 2 cups of water 
  • 1 teaspoon of vinegar 
  • Boil blueberries until water changes colour deep purple stir in vinegar and let cool, then dip eggs

PAPRIKA - BROWN/ORANGE 

  • 4 tablespoons of Paprika 
  • 2 cups of water 
  • 4 teaspoons of vinegar 
  • Boil water add Paprika and vinegar let cool, then dip eggs

GRAPE JUICE - ABSTRACT GRAPE PATTERN

  • 2 cups of grape juice 
  • 2 tablespoons of vinegar 
  • Add vinegar to the grape juice then dip eggs

As mentioned I was not a fan of the beetroot but really wanted a pink in my batch of eggs so I did end up opting for food colouring a few drops of red in 4 cups of water and 1 tablespoon of vinegar did the trick. As with any dying method the longer you leave it the more intense the colour.

You can find some other options on the  BETTER HOMES AND GARDENS website