With Easter right around the corner - it's a great time to start collecting your produce scraps! Nope - not for composting or for throwing them in the *<em>gasp*</em> garbage - but for creative, fun ways of celebrating the on-set of Spring with your friends and family. Follow the colour guidelines below or experiment and create your own colours based on what you've got laying around your kitchen this week! <h3><span style="text-decoration: underline;">Naturally-Dyed Easter Eggs:</span></h3> <em>Per cup of water use:</em> <ul> <li>1 cup chopped red cabbage — makes blue on white eggs, green on brown eggs</li> <li>1 cup red onion skins — makes rusty red eggs</li> <li>1 cup yellow onion skins — makes orange on white eggs, earthy red on brown eggs</li> <li>1 cup shredded beets — makes pink on white eggs, maroon on brown eggs</li> <li>2 tablespoons ground turmeric or paprika — makes yellow and orange eggs</li> <li>1 bag Red Rooibos tea — makes lavender eggs</li> <li>1/2 cup ground coffee — makes light brown on white eggs, dark brown on brown eggs</li> </ul> <strong>→ Add 1 tablespoon white vinegar to every cup of strained dye liquid - this is the secret ingredient!</strong> <strong>→ For every dozen eggs, plan on using at least 4 cups of dye liquid</strong> <strong>→ Double-dip your eggs in different dyes to make <em>even more</em> colours</strong> <hr /> Start with <strong>1 dozen white or brown hard-cooked eggs</strong>, room temperature. Or - use the shells of <strong><a href="http://www.wikihow.com/Blow-Out-Eggs" target="_blank">blown-out eggs</a></strong>. Feel free to add wax designs, <a href="http://nettleandquince.com/2013/03/28/dyed-easter-eggs-with-leaf-or-flower-motifs/" target="_blank"><strong>leaf or flower patterns</strong></a>, or use elastic bands to add extra flair to your Easter Eggs! Pour the amount of water you need for the dye you're making into a saucepan — you can make separate batches of different colours or 1 large batch of a single colour; follow the ratios given above for each ingredient to make more or less dye. Add your produce (red cabbage, onion skins, spices, tea etc.) and bring the water to a boil. Turn the heat down to low & simmer, covered, for <strong>15 - 30 minutes</strong>. The dye is ready when it reaches a hue a few shades darker than you want for your egg. Drip a little dye onto a white dish to check the colour. When the dye is as dark as you like, remove the pan from the heat and let the dye cool to room temperature. About <strong>15 minutes outside</strong> should cool it enough to work with. Pour the cooled dye through a fine-mesh strainer into another saucepan or bowl. Stir the vinegar into the dye — use 1 tablespoon of vinegar per cup of strained liquid. Arrange the room-temperature eggs in single layer in a baking dish or other container and carefully pour the cooled dye over them - making sure the eggs are completely submerged. Transfer your submerged eggs to the refrigerator and chill until the desired colour is reached. Carefully remove and dry your eggs by placing them back into the empty egg carton. If you like - sprinkle with salt to create a speckled look or massage a little vegetable oil into the outside of each egg for a more glossy look - then polish with a paper towel. Store the eggs in the refrigerator until it is time to eat (or hide) them. If you used blown-out eggs - place them out to decorate your home! <hr /> <em>Adapted from</em> <a href="http://www.thekitchn.com/how-to-make-vibrant-naturally-dyed-easter-eggs-holiday-projects-from-the-kitchn-112957"><strong><em>www.thekitchn.com</em></strong></a>
