Easter cometh (natural Easter egg dying)
Nancy Young wrote:
> Omelet wrote:
>
>> "Nancy Young" > wrote:
>
>
>>> I googled 'dyeing eggs red cabbage' and saw a couple of hits
>>> right away. First one was Martha Stewart, but she just used
>>> the red cabbage to make blue eggs. A different website mentioned
>>> rubber banding the cabbage leaves to get that vein-y look.
>>>
>>> If you do it, I hope it turns out well. Of course, there are other
>>> natural dyes aside from the onion skins and the cabbage.
>>
>
>> That is why I started the thread. :-) I imagine beet juice would
>> make a good pink shell?
>
>
> Here's Martha's list, you're right about the beets:
>
> Deep Gold: Boil eggs in turmeric solution, 30 minutes.
> Sienna: Boil eggs in onion-skin solution, 30 minutes.
> Dark, Rich Brown: Boil eggs in black coffee, 30 minutes.
> Pale Yellow: Soak eggs in room-temperature turmeric solution, 30 minutes.
> Orange: Soak eggs in room-temperature onion-skin solution, 30 minutes.
> Light Brown: Soak eggs in room-temperature black coffee, 30 minutes.
> Light Pink: Soak eggs in room-temperature beet solution, 30 minutes.
> Light Blue: Soak eggs in room-temperature cabbage solution, 30 minutes.
> Royal Blue: Soak eggs in room-temperature cabbage solution overnight.
> Lavender: Soak eggs in room-temperature beet solution, 30 minutes.
> Follow with room-temperature cabbage solution, 30 seconds.
> Chartreuse: Soak eggs in room-temperature turmeric solution, 30 minutes.
> Follow with room-temperature cabbage solution, 5 seconds.
> Salmon: Soak eggs in room-temperature turmeric solution, 30 minutes.
> Follow with room-temperature onion-skin solution, 30 minutes.
>
>
Black tea can produce black eggs, and there's a Russian technique for
layering the tea stain with layers of various colored wax and then sort
of "etching" the eggs with various designs. A variation is to paint a
design in wax on the egg, dye it a black, remove the wax design with hot
water and then re dye so the design shows in a bright color against the
black. And on top of which, this is usually done to the emptied egg
shell. So all very delicate to produce.
--
JL
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