Natural colors are called colors created as a product of plant pigments (chlorophylls, carotenoids, xanthophylls, flavonoids, beetroot, etc.). Colors can be isolated by various methods of extraction, where usually are get red, blue, purple, green, yellow and brown, as well as their mutual shades.
These colors can be find in almost every plant. We can use many plants like beetroot, red cabbage, onions and others to dye Easter eggs naturally, check how below..
How to dye eggs with natural colors?
- Place one layer of eggs at the bottom of the pot for cooking, then pour water over their height.
- Add one teaspoon of vinegar.
- Add the plant material for dyeing eggs. The rule applies to, as much plant material you add, you get more intense color.
- Heat the water to the boiling point.
- Reduce the heat and cook for about 15 minutes.
- If you are satisfied with the color, remove the eggs from the bowl.
- If you want intense color, temporarily remove the eggs from the liquid. Strain water through a coffee filter. Cover the eggs with these liquid and leave to stand overnight in the refrigerator.
- Natural colored eggs will be matte and will not have a glow. Therefore, if you want to achieve the effect of polished eggs, when completely dry, coat with cooking oil or a piece of bacon.
BRIGHT YELLOW - 3 tablespoons of turmeric or saffron powder, add in 1 L of water. Add 2 tablespoons of white vinegar.
ORANGE/BROWN - Boil 1 liter of water with peels of 12 medium sized onions, and add 2 tablespoons of white vinegar.
ORANGE - in 1 L of water, add 5 tablespoons sweet red pepper, and add 2 tablespoons of white vinegar.
RED - preserved cherries and cherry juice
DARK RED - instead of water use cranberry juice with preserved beetroot
BRIGHT PINK - In a blender, combine 100 g frozen sour cherries, blueberries or strawberries and add about 400 ml of water. Boil and drain hot. Throw the remains of fruits.
HOT PINK - Mix 300 ml of beetroot juice and 300 ml of cranberry juice.
LIGHT GREEN - 2 handfuls of lavender flowers or 1 pack of green tea mix with twice a small amount of ground sage leaves and cook in half a liter of water.
GRASS GREEN - spinach and blueberries - mix 100 g spinach leaves and frozen blueberries, chop them in a blender and add 1 liter of juice of blueberries, boil, strain the liquid and add 2 tablespoons of turmeric powder.
BLUE - red cabbage, blueberry juice - chop a head of medium-sized red cabbage and drizzle with 1 l of water and bring to boil. In a blender, combine 100 g frozen blueberries and add about 400 ml of water. Boil and drain hot. Throw the remains of fruits.
GREY BLUE - chop 100g of frozen blueberries in a blender and add them 400 ml of blueberry juice. Boil and drain hot. Throw the remains of fruits.
PURPLE - Canned beetroot and beetroot juice, the juice of red grapes, red cabbage.
GREY - mix 100 g frozen sour cherries and blueberries in a blender. Add about 400 ml of water. Boil and drain hot. Throw the remains of fruits.
BROWN - mix 2 tablespoons of ground coffee with 300 ml of strong cold or hot coffee and add 2 tablespoons of white vinegar.
