Feature Articles
Coloring Eggs: A Spring Tradition
Karma Metzgar, C.F.C.S. Former Northwest Regional Nutrition Specialist, Nodaway County Extension Center, University of Missouri Extension
Coloring eggs for the springtime can be great fun, but it is important to keep a few safety tips in mind.
When handling raw and cooked eggs, remember to wash
hands with soap and water, before and after handling the
eggs. Discard any eggs cracked during cooking,
coloring-or hiding! Any cooked egg out of the
refrigerator for more than two hours should not be eaten
by humans. We don’t want our spring fun spoiled by food
borne bacteria. Have safe fun.
While there are lots of dye packages marketed this time
of year, you can create your own brilliant colors with
food coloring and vinegar. In 3/4 cup hot water, mix 1
tablespoon white vinegar and several drops of food
coloring. Mixing the primary colors yields all colors of
the rainbow.
If muted, pastel colors are your goal, you might try
some natural egg dyes. One method is to place a
hard-cooked egg in a plastic sandwich bag with some dye
material and a small amount of water. Tie bag closed.
The press and seal bags are not suggested as the seal
may pop during cooking. Simmer 10 minutes in hot water,
and then cool. Remove the bag from the cool water. Untie
the bag and remove the egg. Different colors will be
left on the egg from the natural materials.
What are some natural materials which make good dyes?
Remember, most of these will be pale, but quite pretty.
These materials are available this time of year. There
also are a number of other fruits and plants which make
good dyes, but you’ll have to plan to dye eggs around
the 4th of July!
| Plant material | Use the... | To get this color |
| Dandelion | Flowers or roots | Yellow |
| Yellow onion | Skins | Light brown |
| Red onion | Skins | Red-brown |
| Parsley | Leaves | Light green |
| Spinach | Leaves | Grey gold to pink |
| Fresh oregano or mint | Leaves | Beige |
| Red cabbage | Leaves | Blue |
| Coffee | Grounds or strong brew | Brown |
| Yellow delicious apples | Peels | Lavender |
A key to preparing the eggs for dying, particularly when
using eggs from the grocery store, is to wash the eggs
with soap and water. This removes the very thin coat of
wax that helps to keep eggs fresh. Then hard-cook the
eggs which means only simmering the water, not boiling
the water with the eggs for 15 to 20 minutes-depending
on the size of the egg. Enjoy!
Last Updated 10/25/2007
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