Natural Easter Eggs and Dyes

easter egg dye, easter egg chicken, easter egg history, easter egg coloring, easter egg decoration

Both Araucana and Welsumer chickens lay naturally colorful eggs for Easter.

Matthew Stallbaumer

Content Tools

Natural Eggs
The Chicken and Egg

Natural Dyes

Blueberry Juice


Grape Juice

Red Cabbage

raven forest
9/28/2007 12:00:00 AM

Well, eggs don't really need to be refrigerated when they are not cooked. They can last weeks at room temperature. In Europe, they don't put eggs in a cooler at the grocery store, they just have them on shelves. Also, we have always coloured our eggs with onion skins, but first we wrap rubber bands around them for interesting lines and leaves from fresh spring growth for nice patterns. If you use the leaves, you just take a length of old nylon (from nylon tights) and place the egg with the leaves placed against it, and tie it in there and cook with the onion skins as usual.

4/15/2006 12:00:00 AM

Hi E.Kline, I wrote the paragraph right above yours. The only way the flavor can get into the egg is if it cracks while cooking..then the dye can seep in. That can be a unique experience sometimes! Not only will you get a hint of beet flavor, or other food dye flavor...the cracks can add to the decoration! When you boil the eggs in the food dyes, or just in plain water,sometimes they crack while cooking. With eggs boiled in dye baths, those that cracked during cooking will reveal a wonderful mottled design on the egg inside, once the peeling has been removed. Also...I forgot to mention that the eggs go into the dyes raw and are boiled in the dye for 5 minutes. Turn off the heat and cover the pot. Let the eggs cool in the dye, then take them out and refrigerate.

elizabeth kline
4/15/2006 12:00:00 AM

Hi:) I have read about making dyes for eggs for awhile now. A question for those of you who have tried it: does the flavors of natural things used ever seep into the egg and cause it to have a flavor? Thanks a bunch...liz

jody oaks
4/11/2006 12:00:00 AM

My mother and her mother used to color eggs for Easter by boiling them in water with dry skins from yellow onions. It makes them turn a rich reddish brown shade. They would then polish them while still warm in a dish cloth with a small amount of shortening on it. They also of course would leave the eggs out in a bowl all week long too at room temperature. To my knowledge no one ever got sick, but it's not a risk I'm willing to take these days.

ma kettle_1
4/11/2006 12:00:00 AM

I've used natural food dyes on my Easter eggs for years. Beets are a wonderful dye and you end up with a really pretty pink egg..let the eggs soak in the beet juice for a couple hours and you'll get a gorgeous fuschia color. Spinach leaves work great for a nice grass green color, turmeric gives them a beautiful golden yellow, strong coffee on a brown egg makes them look like milk choolate eggs...perfect for those brown eggs. I've found that the trick is to either wipe or give the eggs a quick dunk in vinegar before dying helps the egg to absorb the color and they'll have deeper prettier colors. Also, letting them soak at least a couple hours...even overnight in the frig, will produce more vibrant colors.