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WANT TO TRY NATURAL DYE FOR YOUR EASTER EGGS THIS YEAR? A UNIVERSITY OF ILLINOIS EXTENSION NUTRITION EDUCATOR SAYS TO JUST LOOK AROUND YOUR KITCHEN FOR IDEAS.
 
CARROTS, ONION SKINS, COFFEE GROUNDS OR SPINACH LEAVES ALL MAKE GREAT NATURAL DYES SAYS U OF I EXTENSION’S MARY LIZ WRIGHT.
 
 
SIMMER THE DESIRED INGREDIENT IN WATER FOR 15 TO 30 MINUTES, THEN STRAIN AND ADD ONE TABLESPOON OF VINEGAR PER CUP TO HELP THE COLOR SET. LEAVE THE HARDBOILED EGG IN THE DYE UNTIL IT REACHES THE DESIRED COLORS.
 
JUST ABOUT ANYTHING CAN BE SIMMERED AND MADE INTO A DYE SAYS THE U OF I EXTENSION’S MARY LIZ WRIGHT. THAT INCLUDES COFFEE GROUNDS, RED CABBAGE, BLUEBERRIES, ONION SKINS AND SPINACH.
 
 
OF COURSE THIS ALL STARTS WITH A GOOD HARDBOILED EGG. WRIGHT RECOMMENDS PLACING EGGS IN A PAN WITH COLD WATER, HEAT TO BOILING, THEN REMOVE FROM HEAT AND LET SIT FOR 11 MINUTES. AFTER THAT, DRAIN AND PLUNGE EGGS INTO ICE WATER. YOU CAN THEN PLACE THE EGG INTO THE DYE AND LEAVE UNTIL IT REACHES THE DESIRED COLOR.

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