Tuesday, March 19, 2013

beet eggs

Red onion skins and spinach made an interesting rust color.
Bennie found the easy recipe in Circle Round for egg coloring. Feeling intrepid, I went for the idea and purchased frozen blueberries, blackberries and spinach, canned beets and gathered onion skins from the onions in the produce section. Then I invited a couple of neighbors to join us for egg coloring using these natural food dyes. And so it was a gathering.

The recipe is supremely easy: 1 cup of material (onion skins, berries, etc), 1 cup (or a little more if needed) of water boiled for 20 minutes. Strain, add 2 tablespoons of white vinegar and have fun.

We now have eggs to decorate the Equinox altar for tomorrow. I do like getting things done in a timely manner. And the chicken soup I made for feeding the folk wasn't too shabby either.
Blackberries came out a deep purple.

Eggs waiting for color.

Bennie dipping into the beet juice.

An interesting assortment of colors ~ muted, rich, deep, quirky.

3 comments:

Ruth said...

Is the liquid hot when you did the eggs? Also, were some of the eggs decorated with a resist like crayons or white wax prior to dipping?

Those are lovely.

Ruth said...

Dip, not did.

Dawn Z said...

Sorry for the late response:
The liquid was room temp. With 2 Tablespoons vinegar, the color holds well. We did some crayon resist on a few eggs ~ that worked well too.