Juiceman

Natural egg dyes can produced unexpected results lending to a unique and personalized design. The guide below will help you select your ideal colors, but you may also experiment by adding other agents to the mixture such as brewed coffee (brown), turmeric or paprika (brown-red), or green tea (green).

Supplies

• 3 Quart Pot
• 1 Quart of Cold Water
• Dying Agent(s) of Choice
• Cheese Cloth, Coffee Filter, or Knee High Hosiery
• Twist Tie or Rubber Band
• 2 Tbsp White Vinegar
• 12 Raw Eggs
• Slotted Spoon
• Drying Rack

1. Juice dying agent(s) of choice. Place pulp in cheese cloth, coffee filter or hosiery, and secure with a twist tie or rubber band.
2. Set raw eggs in a large, covered pot with juice, pulp bundle, 2 Tbsp white vinegar, and up to 1 quart of water to ensure eggs are submerged by 1 inch of liquid.
3. Over medium-high heat, gradually bring to a boil and remove pot from heat.
4. Let the pot of eggs rest for 10 -12 minutes.
5. Use a slotted spoon to remove eggs and place on a drying rack.

*Note: you may leave the eggs in the liquid and store together in refrigerator to intensify color up to ten hours. Eggs should be turned every four hours, or submerged to allow for even coloring.

Dying agents of your choice (incorporate juice and pulp into bundle):

• Red: 4 cups of red cabbage and 2 red peppers
• Purple: 4 cups of beets
• Blue: 2 cups blueberries and 2 cups red grapes
• Orange: 4 cups carrots
• Yellow: 2 lemons & 4 oranges
• Green: 2 green peppers, 2 yellow apples, and 2 cups mixed greens (kale/spinach)