(FOX19) - Rita Nader Heikenfeld, Jungle Jim's Eastgate culinary professional, is on Saturday's FOX19 Morning News to share a recipe for making organic egg dye at home.
Master recipe: put your coloring agents in a pan, cover with water and bring to a boil, then lower to a simmer until the desired color is reached. Strain, and for every cup of liquid, stir in 1 tablespoon or so of clear vinegar.
Onion skins: In a saucepan, place as many papery outer skins of yellow and/or red onions that you have. Cover with an inch of water. Bring to a boil, lower to a simmer and cook until onion skins have colored the water, anywhere from 10-30 minutes.
Red cabbage: To get a brilliant teal blue dye from the red cabbage, you need to barely cover the cabbage with water and simmer 20-30 minutes.
Beets: Same as red cabbage.
Turmeric: Place two tablespoons of turmeric in 1-1/2 cups water. Stir and place in pan. Cook until it starts to boil. Remove, let cool but don't strain. Add 1 generous tablespoon vinegar. (A little more won't hurt.) Place eggs in dye, stirring to coat. Let sit until desired color is reached. When you remove the eggs, gently wipe off the turmeric with a soft cloth or run them very quickly under running water.
After dye is made, color your eggs:
Put your boiled eggs in strained dye (except for turmeric which doesn't get strained). If you want, you can put the eggs in the dye overnight in the fridge
Depending upon how long they sit in the dye (and know that it takes a lot longer than commercial colors), the eggs made with yellow onion skins will be pale yellow to dark amber.
Red onion skins produce eggs that are brick/brown red.
Red cabbage is the winner: it makes beautiful teal blue eggs! Beets make eggs pinkish/brown.
Turmeric makes the eggs more brilliantly yellow than the marigolds Rita's dad used to plant in their tiny front lawn.