Dying eggs is a fun traditional Easter activity to do with children as they love the colours and “experimental” nature of it. To get the lovely bright colours shown here, find the palest eggs you can. However, brown eggs will still work just as nicely (the colours will just be a bit darker).
If you want to experiment with natural colours, try these suggestions from incredibleegg.com
If you want to keep your decorations for future years you will have to blow the eggs out, rather than boil them. Try these instructions from BBC Good Food.
Dying Easter Eggs
Ingredients
- Eggs preferably not too fresh
- Large pot
- Cold water
- White vinegar
- Food colouring
- Small glasses one per colour
- Boiling water
- Tongs
- Paper towels
Instructions
- To boil the eggs without cracking them, put them in a single layer in a large pot and cover completely with cold water. Put the pot on the stove and heat over a medium heat until large bubbles start to break the surface. Put the lid on the pot and remove from the heat. Stand for 15 minutes then rinse eggs under cold water. Set aside to cool completely.
- For each colour you want to use, put about 20 drops of food colouring and a good splash of vinegar (a tablespoon is a good start but add more if you’re using a bowl instead of a glass) in the bottom of a small glass or bowl.
- Half fill the glass with boiling water then gently lower the egg in. Top up with more water if it doesn’t cover the egg.
- Check the eggs after a couple of minutes by lifting them from the glass with tongs. Return to the glass if the colour isn’t deep enough or put them on paper towels to dry.
- Eggs can be eaten the same day as they are dyed or will keep for up to a week for decoration (but don’t eat them if they are this old!).
Photography by Erina Wood © 2015. All rights reserved. Post may contain affiliate links.