Ingredients:
- 1 tsp blue chamomile essential oil (robin's egg blue)
- 1 1/2 cups calendula flowers, and heads (yellow)
Directions:
- Other items you will need:-MATERIALS NEEDED: three-quart pot/s (or larger), slotted spoon, small bowls- for cold process, paper towels drying rack DYE PROCESS.
- Select a natural dyeing agent, and place the recommended amount in the pot.
- Add 1 quart of soft or purified water and 2 tablespoons white vinegar* per pot.
- If you are making larger lots of eggs, increase the vinegar at the rate of 1 tablespoon per 16 oz.
- Water.
- Bring everything to the boil, then lower the heat.
- Allow to simmer for 30 minutes.
- Strain dye into a bowl, and let cool a bit.
- -.
- HOT PROCESS EGG DYING:.
- This method involves boiling the eggs in water with the natural colorant.
- The heat forces the color into the porous egg shell and allows the dye to saturate it thoroughly.
- This gives a really intense and completely uniform color to the shells.
- Vinegar fixes the color.
- Vinegar can morph certain colors, such as berries and herbs.
- Place raw eggs in a pot of strained dye; bring to a boil and allow eggs to cook in the dye-water for the amount of time required to get the color you want, up to 20 minutes.
- You can allow the eggs to sit in the dye water off the heat for as long as you wish, but place the eggs and dye-water in the refrigerator.
- Remove eggs, pat dry with paper towel and allow to thoroughly air dry on a drying rack.
- COLD PROCESS EGG DYING:.
- This is the method I use most with my kids.
- First, we boil our white eggs, remove from water and set aside to cool.
- With the slotted spoon, carefully lower the eggs into the bowl of strained dye and allow to soak for 20 mins to overnight, til you reach the color intensity desired.
- Follow drying technique for hot process egg dyeing, above.
- You can, of course, mix colors.
- First, dip or soak your egg in color#1, then remove soak in color#2, til you reach the desired shade.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 603.2 Kcal (2525 kJ) | ||
| Calories from fat | 295.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 32.84g | 51% | |
|---|---|---|---|
| Sodium | 94.75mg | 4% | |
| Potassium | 1588.4mg | 34% | |
| Total Carbs | 61g | 20% | |
| Sugars | 24.17g | 97% | |
| Dietary Fiber | 11.28g | 45% | |
| Protein | 7.7g | 15% | |
| Vitamin C | 57.2mg | 95% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 4.2mg | 24% | |
| Calcium | 162.5mg | 16% | |
| Amount Per 100 g | |||
| Calories | 72.01 Kcal (301 kJ) | ||
| Calories from fat | 35.29 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.92g | 51% | |
|---|---|---|---|
| Sodium | 11.31mg | 4% | |
| Potassium | 189.63mg | 34% | |
| Total Carbs | 7.28g | 20% | |
| Sugars | 2.89g | 97% | |
| Dietary Fiber | 1.35g | 45% | |
| Protein | 0.92g | 15% | |
| Vitamin C | 6.8mg | 95% | |
| Iron | 0.5mg | 24% | |
| Calcium | 19.4mg | 16% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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