Follow the step-by-step instructions below for this traditional fun Easter craft. Experiment with the food colour combinations and techniques to create your own custom egg!
- 1 Gently place large eggs in a single layer in a saucepan. Add enough cold water to cover eggs with 1 inch (2.5 cm) of water. Cover pan and bring just to a boil, over high heat. Remove from heat and let stand about 15 minutes. (Adjust time up or down by 3 minutes for each size larger or smaller.)
- 2 After 15 minutes, pour off the hot water and rapidly cool eggs by running them under cold water (or place in ice water) until completely cooled. Combine 1/2 cup (125 mL) water, 1 tsp (5 mL) vinegar and desired food colour in a medium saucepan. Heat to boiling. Remove from heat. Dip cooled hard-boiled eggs until desired shade is obtained. Place on a baking rack to dry. After colour has dried, it will not rub off.
To make unique colours, combine green, yellow, red and blue using the following combinations as a guide.
Orange: 14 yellow, 7 red
Lime green: 2 green, 18 yellow
Turquoise: 5 green, 15 blue
Violet: 10 red, 10 blue
Brown: 3 green, 9 yellow, 9 red
Purple: 15 blue, 5 red
Cantaloupe: 24 yellow, 2 red
Jade: 17 green, 3 blue
Plum: 10 red, 4 blue
Raspberry: 14 red, 6 blue
Watermelon: 25 red, 2 blue
Teal: 15 green, 5 blue
Fuchsia: 18 red, 2 blue
Spearmint: 12 green, 6 yellow, 2 blue
Maize: 24 yellow, 1 red
Grape: 17 blue, 4 red
Orange Sunset: 17 yellow, 3 red
Jungle Green: 14 green, 6 yellow
oTwo-tone: Dip top half of hard-cooked egg in 1 color and the bottom half in another.
oPainting eggs: Mix 20 drops food color and 1/2 teaspoon vinegar in small container. Paint hard-cooked eggs with a paintbrush or cotton swab.
oDesigning eggs: Place rubber bands, stickers, or reinforcements on the egg before dyeing to create the design of choice. Once dry, remove the rubber bands, etc., to view the design.
oPersonalize eggs: Write names or draw pictures on the egg with a white or light colored crayon before dyeing.
NUTRITION INFORMATION(per Serving)
Nutrition information coming soon.