I love this post I found on Ktchn and that was originally thought of by Martha Stewart Living. It's an article that has to do with natural egg dying. I thinks it's a great alternative way to dye Easter eggs...if, of course, that is something that you do or are interested in doing.
Here is all that is needed:
Hard Boiled Eggs, room temperature, or white and brown eggs, preferably not super-fresh
Purple Cabbage (makes blue on white eggs, green on brown eggs)
Red Onion Skins (makes lavender or red)
Yellow Onion Skins (makes orange on white eggs, rusty red on brown eggs)
Ground Turmeric (makes yellow)
Red Zinger Tea Bags (makes lavender)
Beets (makes pink on white eggs, maroon on brown eggs)
Oil (canola or olive)
Read more about it on Ktchn! See photos here.
Wow, lovely colors, but I'm just wondering, does this process of egg dying won't have any affect on the egg's taste?
jenny@ blooming tea
Jenny - no, I don't think it changes the taste of the eggs too much. It's a question for Martha Stewart. if so, at least it tastes like food - NOT chemicals.