During most of the centuries that people have colored eggs for Easter, the dyes used were made from natural products like onion peels, bark, beets and blueberries.
Using tea to dye your eggs is not only natural, it is also inexpensive. I bet you probably have tea in your pantry that you haven’t drank in years…Just use that and then it will be FREE!!! To get a light green color use green tea, for a natural brown color use black tea. Use hibiscus to get a pinkish hue, rooibos for a reddish tint or chamomile for a subtle yellowish tone. Be creative and use what you have in your pantry…
- 6 eggs
- 3 tea bags (1 tea bag/2 eggs) or 1 gram loose tea per 2 eggs
- 1.5 tsp distilled white vinegar
- Optional, for more color add 1/4 – 1/2 tsp Powdered Alum an aluminum sulphate product used for pickling or baking powder
- Optional, for shine: Vegetable oil
- Place unshelled eggs in saucepan of cold water — water level should be at least 4 cm (1-1/2″) higher than eggs, add vinegar and cover with lid. Bring to a boil, reduce heat, add tea (see different tea options from above), then simmer for 5-6 minutes with lid on. Reserve the tea water to use for step #3.
- Remove eggs and blanch (place in ice bath) to cool.
- Add Alum and ice ice to tea water and cool for 10-15 minutes. Place eggs back into tea water, put in refrigerator over night.
- Remove eggs and dry with paper towel.
- Option: Rub with vegetable oil to make them shiny.