Saturday, March 23, 2013

Latvian Easter Egg Dyeing. (and French Onion Soup)


This year, instead of purchasing a regular “same old, same old” egg dying kit, try using some of the food from your kitchen to color your eggs. Or try your hand at Latvian Egg dyeing, by wrapping eggs with onion skins, tying them snuggly in some silk or old nylons, and gently drop into boiling in water. This is what we did at Terrain today, but you can do at home in your own kitchen. Then make the  French Onion Soup recipe courtesy of Tyler will need a lot of onion skins, and find yourself knee deep in onions. When life gives you onions... Make French onion soup!
Spinach = Pale Green
Hibiscus tea = Green
Blueberries = Light to Deep Blue
Red Cabbage = Robin’s egg Blue
Cranberries = Lavender
Beet Juice = Pale Pink
* The longer you leave the eggs in, the more the color changes

  • Decide what colors you would like to try
  • Depending on what color you’d like to try, add each item to it’s own small pot
  • Add enough water to cover eggs
  • Bring liquid to a low boil for approx. 10-20 minutes
  • Remove from heat & allow to cool slightly
  • Add 4 tablespoons of white vinegar
  • Gently add eggs and boil on low for 15 minutes
  • Turn off heat, cover, and leave eggs in dye bath until they reach desired color (can be 3 hours for deep shades)
  • Remove eggs with a slotted spoon and place on rack to dry
  • You can use a paper towel dampened with a bit of vegetable oil to rub the eggs & give them a slight shine, but I love the natural finish .


    1. Those are absolutely beautiful! I find these far more attractive to the eye than the typical died easter egg made with food coloring.