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Natural Easter Egg dying

You would think that after last year I would be a pro at producing vibrant natural colors. Truth is I still have  a lot to learn. I had intended to do many many experiments with egg colors this year but due to illness this is it folks! Both Simon and I have been so so sick. We caught the flu flu,  you know the kind you are supposed to get the flu shot for. I had a high fever for 5 days – it was awful, I would have rather been in labor. I am still not back to 100% and now Simon is sick with it and it looks like he won’t be going to church or Easter dinner at my mom’s tomorrow. Poor kid.
Last week before it really hit me we dyed some eggs.

Simon helping me tear up onion skins for the dye baths.

Our eggs in their dye baths.  What didn’t work ; over dying a yellow egg (saffron) with cabbage to make green. The cabbage just over powered the yellow quickly.  Adding vinegar to the red onion skins made them too acidic and turned the eggs brown. Boiling cabbage with baking soda made it not work at all. I think the dyes need to be pretty acidic to make them stick but too acidic is no good. I should use PH test strips to get the PH correct.

Here are the ones that turned out the prettiest. Beet, cabbage, saffron, and yellow onion skin. Next year I will work out the kinks more with the red onion skin and work on a deep green further. I have been tipped off that it might have to do with using a reactive dye pot (cast iron or copper instead of stainless steel).


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