Easter Egg Experiment

I saw an article about naturally dyed Easter eggs. The process used different produce and spices to create natural dye. You can find the original article here. 

We didn’t really plan to try it this morning but the kids were up early and by 9 a.m. it felt like is should have been afternoon. So we had to do something. 

It just so happened I had turmeric, red onion, and blueberries. So we decided to try it. 

We hard boiled our eggs in the oven by put the eggs in a muffin tin to bake at 350 degrees for 30 minutes. Then we submerged them in ice water. 

Then we put about 1 cup of blueberries into two cups of water with a teaspoon of salt and boiled it for ten/fifteen minutes. We did the same thing with two tablespoons of tumeric, two cups of red onion skins, the inside of the red onions, and two cups of spinach. (We tried the onion and spinach as part of an experiment even though they weren’t listed in the original article.)

Once we had boiled each of the mixtures, we strained the liquid and added a tablespoon of white vinegar. 

We put them into the fridge to cool before using them.

We dropped the eggs in and left them for about an hour. If we had done more variation in time, we probably would have gotten more variation in the colors. But we got busy playing bear cave. 

The red onion skins turned almost brown. The blueberries were bluish gray. The onion and spinach were pretty light.  The turmeric was yellowish orange. When mixed with the blueberry it made a pretty green. 

Overall, it was a fun experiment and pretty simple to do. A fun twist on egg dying and some unique colors. I could definitely see us doing this again and experimenting with different foods.