How do you dye an egg?

Answer 1

The dyes generally used for making pysanky are aniline dyes. These are, chemically speaking, acid dyes, meaning that they work best in a mildly acidic environment. The dye binds to the protein portion of the eggshell. To get maximal binding, you need to do two things: 1) acidify the dye solution and 2) allow the dye molecules enough time to bind. We acidify the solution by putting vinegar in it. Follow directions, though--too much of a good thing is not always, as Mae West noted, wonderful. Too acid a solution, and the calcium carbonate portion of the eggshell will dissolve. This will weaken the shell and may even destroy its bond to the outer protein cuticle. As for time--that takes patience. Leave your egg in the dye until you get the color you want. I would not, though leave it in more than an hour or so--at that point the dye can begin to seep under the wax. Keep in mind that some eggs just don't have very good shells, and nothing you do will make them take dye well. Sadly, this is something you won't discover until after you've already put a lot of work into an egg.

Answer 2

Follow these steps: 1. Take clean egg and lower it into dye so it is fully covered 2. Let egg sit in the dye until the desired color has been obtained 3. Remove egg from dye and pat dry If you are interested in using natural dyes, below you'll find a list of possibilities. Here is a method of using natural dyes:

1. Place the eggs in a single layer in a pan. Add water until the eggs are covered.

2. Add approximately one teaspoon of vinegar.

3. Add the natural dye. Use more dye material for more eggs or for a more intense color.

4. Bring water to a boil.

5. Reduce heat and simmer for 15 minutes.

6. If you are pleased with the color, remove the eggs from the liquid.

7. If you want more intensely colored eggs, temporarily remove the eggs from the liquid. Strain the dye through a coffee filter (unless you want speckled eggs). Cover the eggs with the filtered dye and let them remain in the refrigerator overnight.

Lavender

- Small Quantity of Purple Grape Juice

- Violet Blossoms plus 2 tsp Lemon Juice

Violet Blue

- Violet Blossoms

- Small Quantity of Red Onions Skins (boiled)

Blue

- Canned Blueberries

- Red Cabbage Leaves (boiled)

Purple

- Grape Juice

Green

- Spinach Leaves (boiled)

- Liquid Chlorophyll

Greenish Yellow

- Yellow Delicious Apple Peels (boiled)

Yellow

- Orange or Lemon Peels (boiled)

- Carrot Tops (boiled)

- Celery Seed (boiled)

- Ground Cumin (boiled)

Golden Yellow

- Ground Turmeric (boiled)

Brown

- Strong Coffee

- Instant Coffee

- Black Walnut Shells (boiled)

Orange

- Yellow Onion Skins (boiled)

Pink

- Beets

- Cranberries or Juice

- Raspberries

- Red Grape Juice

- Juice from Pickled Beets

Red

- Lots of Red Onions Skins (boiled)